Lentil Spinach Soup
I know this is going to sound really geeky but for most of the year when I was on SCD I maintained an excel spreadsheet to monitor my recovery. Well, at the time it was to monitor my sickness really. Once I decided that what I ate was affecting me for better or for worse, I knew I had to track what I ate. It was a pretty simple spreadsheet:
Recently I had a reader reach out to me about starting SCD. She asked me what I ate during the first week. Many of you are thinking — just do what the book says! Well, its not so simple if you’re vegetarian. Yup, I did SCD diet while being primarily vegetarian. Anyhow, since it’s been quite some time since I started SCD, my memory on it was pretty bleak. Luckily I still had my spreadsheet and could tell her exactly what I ate and the recipes that went with it!
While trying to find the recipes I made over year that I was on SCD, I realized that many of them never made it to this blog! In fact, some of the recipes I hadn’t cooked for years! This is one of those recipes. I loved this recipe while I was on SCD. And being a vegetarian on SCD, it was perfect because lentils have a LOT of protein.
Note: If you’re early on in your SCD timeline, I suggest you refrain from making this recipe until you have most of your symptoms under control. Lentils are pretty tough to digest and if your gut is still very weak, it won’t be able to handle it. Also – if you’re on SCD — make sure you follow the overnight soaking procedures outlined in the Breaking The Vicious Cycle book.
Lentil Spinach Soup
Makes: 4 – 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Ready in: 45 minutes
- 1 cup brown lentils
- 3 cups water (more if required)
- 1 teaspoon grated fresh ginger
- 2 – 4 tablespoons extra virgin olive oil
- 1/2 cup fresh coriander
- 1 1/4 lb baby spinach
- 2 tablespoons lemon juice (more to taste)
- 2 teaspoons salt
- Fresh ground pepper to taste
2. While the lentils are cooking, grate the fresh ginger and chop up the coriander.
3. Over medium heat, heat the olive oil in a large pot. Add the coriander and spinach. Stir till the spinach is wilted.
4. Add the cooked lentils, lemon juice and salt to the spinach. Serve super hot with fresh ground pepper!