Blood Type Diet Recipe


Food Values   ♦   Explore Recipes

facebook share    Tweet This!




Zuppa Ribolata (Lentil Soup with Vegetables)

Print this recipe

(3 votes)

Category:     Soups and Broths

Description:
This soup is ideal for vegans as well. So flavorsome, any meat lover would still love this meal!


General applicability:

Zuppa Ribolata (Lentil Soup with Vegetables)
Green: recipe contains only neutral or a beneficials ingredients for that type.
Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one.
Orange: contains an avoid in a primary ingredient.



Ingredient list:
  • For the Puree:

  • 1/2 cup green lentils
  • generous 1-1/4 cup vegetable stock (made with vegetables compliant for your Blood Type)
  • 2/3 cups vegetable stock to puree the lentils.
  • For the Soup:

  • 2 Tablespoon olive oil
  • 2 carrots, peeled and diced
  • 1-1/2 celery stalks, diced
  • 3 shallots, peeled and diced
  • 1 leek, white part only, diced (type O non can substitute with green onion, or simply omit this ingredient.
  • 3 garlic cloves, peeled and chopped
  • 1 cup lentils
  • 5 cups water
  • 1 bay leaf
  • - 1 fresh thyme sprig
  • - Kale, 8 leaves thinly sliced
  • - croutons to garnish, homemade with compliant bread for your blood type.


How to make it:
  • Place the lentils and the generous 1-1/4 cups stock in a large saucepan and cook over a low heat until all the liquid has evaporated and the lentils are tender (about 25 minutes).
  • Remove from heat.
  • Transfer the lentils to a blender and process, adding enough extra stock as needed, until smooth.
  • Set the puree aside until required.
  • Heat the olive oil in a pan.
  • Add the carrots, celery, shallots, leek, and garlic and sweat for 5 minutes over a low heat.
  • Add the lentils, bay leaf, and thyme and the measured water, and bring to a boil.
  • Simmer for about 25 minutes or until lentils are soft. Skim any impurities from the surface of the soup, and add the kale.
  • Cook for a further 5 minutes, or until the kale is cooked.
  • Mix in the puree.
  • Place in serving bowls.
  • Add croutons, and serve.
  • This serves 4-6 as a starter.
Rate this recipe
Click on a star to record your vote

Blood Type Diet Analysis:


Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution.

Ingredient
A
B
O
AB
A NS
B NS
O NS
AB NS
Shallots
N
N
N
N
N
N
N
N
Kale
B
B
B
B
B
B
B
B
Celery
B
N
N
B
N
N
N
B
Thyme
N
N
N
N
N
N
N
N
Olive Oil
B
B
B
B
B
B
B
B
Bay Leaf
N
N
N
N
N
N
B
B
Lentils, all types
B
A
A
N
B
A
N
N
Garlic
B
N
B
B
N
B
B
B
Carrots
B
B
N
N
N
B
B
N


Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Ingredient
A
B
O
AB
A NS
B NS
O NS
AB NS
Leeks
B
N
A
N
B
N
A
N
Scallion
N
N
N
N
N
N
N
N
Onion, all types
B
N
B
N
B
B
B
N


Macronutrient Analysis:

This recipe may contain macronutrients with important effects on health

  • The recipe may contain ingredients high in lignans
  • The recipe may contain ingredients with healthy glucosinolates
  • The recipe may contain ingredients high in phytoestrogens
  • The recipe may contain ingredients encourage health microbiome balance