POP Nutrition | Chicken and Red Lentil Curry Soup

It seems that a lot of food is being called bad for your health these days. And I am not talking about those of us who truly have a health issue I am only talking about healthy individuals who are running after the latest fad vs. seriously evaluating their eating habits, lifestyle and workouts. For example, let’s take beans and lentils. They have been put down for quite some time now because of their high carbohydrate content and reaction they cause for some of us.

My question is if we look at Ayurveda those practitioners have been using beans for centuries with great success and are considered “a rich source of protein and a staple food in many countries, such as India and the Middle East. Varieties of dahl (or dal), often mentioned in ayurvedic cooking, are legumes. According to Ayurveda, legumes are astringent in taste. They help build all the seven types of dhatus or body tissue, especially muscle tissue, which makes them especially important for individuals on a vegetarian diet.” (Source: http://www.americanbean.org/beans-in-ayurvedic-medicine/).

What I personally think is that there are some of us who can benefit from legumes and then there are those that cannot vs. legumes are bad and that is that. Just like some people are per-disposed to certain disease if you happen to fall in that category you should stay away from them but if you do not then why deprive yourself of the vitamins legumes can provide. On that note I will stop my rampage and introduce today’s meal –  Chicken and Red Lentil Curry Soup. It’s is perfect for a winter day and is boasting with protein and antioxidants.

Ingredients:

• 2 cup red lentils
• 4 cups water
• 2 lb. chicken, cubed
• 3 tbsp. Curry Powder
• 2 tbsp. Garlic Granules
• 2 tbsp. Onion Flakes
• 1 tbsp. coconut oil
• 1 red vidalia onion, chopped

Cooking Steps:

1. Soak the lentils overnight or at least for 2 hours. When ready to cook, drain the water and rinse.
2. Set a Cast-Iron Dutch Oven on low heat, then add oil, onion, garlic, and all the spices. Simmer on low and stir occasionally for 5 min.
3. Fold in red lentils, chicken and add water. Cover the pot and raise the heat to HI to bring stew to a boil, about 10 min.
4. Lower the heat and cook on low for 20 minutes. Enjoy!

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