Reprinted from The Blood Type Diet Website (

Super Soup


Richly endowed with Type-A 'Beneficials' and quickly prepared in a pressure cooker.

  • 4 cups water or unsalted vegetable broth
  • 2/3 cup brown lentils [or BTD compliant substitute]
  • 1 cup yellow onions, diced
  • 1 cup carrots, coin-sliced
  • 1 cup celery, sliced
  • 1/2 cup parsnips, diced
  • 1/2 cup mushrooms, sliced
  • 1 cup frozen peas, green beans, or mixture of both
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon wheat-free tamari (soy sauce)
  • 1 teaspoon ground thyme leaf
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sea salt(or more, to taste)
  • 1/4 teaspoon crushed red pepper (optional)
How to make it:
  1. Cook lentils at full pressure for 10 minutes in pressure cooker.
  2. Chop vegetables while lentils cook.
  3. Uncover lentils.
  4. Add all vegetables EXCEPT frozen peas/green beans to lentils.
  5. Cook at full pressure for 5 minutes in pressure cooker.
  6. Uncover and add frozen vegetables and all remaining ingredients.
  7. Simmer gently, stirring occasionally, until peas/green beans are tender.
  8. Makes 4 servings.
  9. NOTES: Cooking times are averaged to produce tender vegetables in a standard pressure cooker; you may wish to reduce or extend times depending on your particular model, and according to your preferences for 'crisp' or 'softer' vegetables.

  10. Water/broth may be reduced to 3 cups for a thicker 'stew.'