Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein
2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
2 to 3 cloves garlic, crushed (or more)
1 to 2 teaspoons grated fresh ginger
2 teaspoons mild curry powder
2 cups red lentils
8 cups water or veggie stock (or a mixture of both)
3 to 4 large carrots, peeled and sliced
4 cups thinly sliced chard (or kale, spinach, collards)
2 to 3 tablespoons freshly squeezed lemon juice
2 teaspoons Herbamare or sea salt
Heat the olive oil in a large stockpot (8-quart). Add the onions and saute for about 5 minutes. Add the garlic, ginger, and curry powder and saute a minute or so more.
Add the red lentils and water or stock. I like to prep the carrots at this point. It's just nice to get the lentils cooking first to save time. Then add the carrots, cover the pot, and simmer for about an hour total (start time after adding liquid and lentils).
Turn off heat, add greens, lemon, and salt. Stir it all together and let it rest for about five minutes for the greens to soften. Enjoy!