A non |
B non |
O non |
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A quickly prepared, hearty vegetarian stew that satisfies as a complete meal, with an 'I Want More!...' quality. This is also my 'Chicken Soup', consumed at the slightest tickle, it works for me as a preventative of whatever is going around. The only down side of this recipe is that I can't stop eating it!
Best Used By Blood Types:
- Type A (6 beneficials)
- Type A Non Secretor (4 beneficials)
- Type AB (2 beneficials)
- Type AB Non Secretor (3 beneficials)
- Type O Non Secretor (5 beneficials)
- 2 large onions, chopped
- 2 large carrots, sliced round
- 1 head of garlic
- 1 package (16 ounces) lentils
- 1-2 Tablespoons olive oil
- 1 teaspoon each marjoram, thyme or to taste (Bell's Seasoning may substitute for Marjoram & Thyme)
- sea salt to taste
- 1/4 cup red wine
How to make it:
- In a crock pot, stock pot or dutch oven saute onions and carrots in a large fry pan or dutch oven with olive oil until the onions are translucent. I like to leave them just a little bit crunchy. It's okay if they turn a little caramel in color on the edges but do not brown the onions.
- In the meantime peel and cut the garlic cloves in half or quarters to release the flavor. (it's very good, but not necessary to use all the cloves in a head of garlic, but I use as many as I can--time permitting.) Let garlic saute with the onion and carrot mixture for about 2 minutes, then add about a teaspoon each of thyme and marjoram and add about 2 teaspoons of sea salt.
- Test and add salt to taste if needed, after lentils are done, before the last 15 minutes of cooking.
- Mix and let it cook for another 2-3 minutes.
- Mix in the lentils, and let them warm.
- Scoop the whole mixture into a crock pot if using one (you can use a regular pot, but it requires more frequent stirring.) cover with water up to about 4-5 inches from the top. Cover and cook on high for 45 min. or until lentils are done.
- Stir in 1/4 cup of red wine, and let it simmer for about 15 more minutes. Serves 4-6.
- This recipe does not have to be very precise, ingredients can be adjusted according to taste.
Blood Type Diet Analysis:
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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. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
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.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Thyme||2|| N|| N|| N|| N|| N|| N|| N|| N|
|Marjoram|| N|| N|| N|| N|| N|| N|| N|| N|
 This recipe uses ingredients rich in lignans.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients with a high glycemic index.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.
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- Revised Oct 08, 2007 at 12:49 AM By: Rodney
- Revised Oct 18, 2007 at 12:27 AM By: Drea