Blood Type Diet Recipe

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Mulligatawny Soup with Lentils

• 2 Tablespoons fresh grated ginger
• 3 cloves garlic, chopped
• half a jalapeno pepper, minced (optional)
• 2 Tablespoons olive oil
• 1 large purple onion (Spanish), chopped
• 1/4 cup black mustard seeds
• 1-1/2 teaspoons ground cumin seeds
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon ground cloves
• 1/2 or 1 teaspoon cinnamon, to taste
• 1 teaspoon paprika
• 2 teaspoon curry powder
• 1 teaspoon ground cardamom seeds
• 28 ounces canned tomatoes, diced with juice
• 6 cups chicken stock + 4 cups water (some evaporates while boiling the lentils - lid off) [sub compliant broth]
• 1 pound domestic lentils, picked over for stones
• 10 ounces coconut milk
• 12 ounces fresh spinach

• Boil the stock, water and lentils until done (about 25 minutes).
• Saute the onion, ginger, garlic and jalapeno until carmelized (3-5 minutes).
• Add to lentils and use a bit of water to swish the pan out, emptying the last tasty bits to the lentils.
• Clean off the pan.
• Heat up the remaining oil and toast the spices on medium heat to release their essential oils.
• Be careful not to burn them.
• I layer the bottom of the pan with the mustard seeds and put the powdered spices over them.
• When the seeds start to pop, add the tomatoes and juices, stirring well.
• Mix in the coconut milk.
• Add this mixture to the lentils and stir well.
• Toss in the spinach and let it wilt.
• Season to taste and serve.
• Enjoy! Zola (Some like a squeeze of lime on top. A dollop of yogurt & sprinkle of cilantro is nice too.)
• Serve with compliant bread and a salad.