I have been battling a tailbone injury on and off for the last 3 years. When I fell on it 3 years ago, all the nerves surrounding my spine and lower back felt like they were on FIRE! I was traveling for work at the time, and had to be pumped full of morphine just to get on the plane back home. I was bedridden for 3 weeks and miserable. And to top it off, my tailbone doctor said I only had one option for relief – removing my tailbone. Hearing his prognosis was devastating to me, because it meant that I would be unable to sit for at least 3 months and endure lots of physical therapy to regain muscle and strength in my body, not mention having a very expensive surgery, having to take lots of prescription drugs, and missing work and life. So instead of going under the knife, I told him and myself – I can heal myself naturally. And I did it through rest, diet and regular acupuncture treatments (yes – needles right into my butt!).
But then I fell again and re-injured the same spot. Oops.
I have a confession to make. I am even guilty of telling myself that “ignorance is bliss” sometimes…
I’ve been afraid to ask what the ingredients are in my favorite local Japanese restaurant’s carrot ginger dressing because it tastes so damn good. Sorry, there is just no other way to put it. When I go, I always ask for the dressing on the side, dipping my fork in the dressing between each bite. But seriously, I could drink the entire little bowl of dressing they send out on the side, but I don’t because the knowledge I have gained about the ingredients used in most restaurants (not just Japanese restaurants) have led to me to believe there is almost a 100% certainty of GMO soy oil or other GMO ingredients being used in this particular dressing. So needless to say, I haven’t gone and had Japanese in a while but that doesn’t mean I don’t get my carrot ginger dressing fix!
I cook vegan almost every night (even though I am not vegan by definition). You’ll never see me use frozen “protein” substitutes or anything made with soy isolates. I have realized overtime that in order for companies to make those types of products, they truly denature the protein you want to get into your body in the first place. Let’s take a look at Trader Joe’s Masala Burger, one of the cleanest burgers out there.
There are three ingredients which are questionable in my mind even before realizing the product is obviously not organic…
Cellulose gum – Made from indigestible wood that is added because they want to increase the fiber and lower the fat content in the burger, however, they are really adding it because it is cheaper to use than real food. Boo!
Spices – What spices? Aren’t ginger, turmeric, and mustard seeds spices? Why are they not listing the rest? Luckily putting the word “spices” on a list means it can’t be a chemical made flavor. Thank goodness for that, but there could be other ingredients they are hiding and we’ll never know.
Citric acid – This is not just lemon juice, like you would think – but this is a industrial man made product via corn (likely genetically modified) not citrus fruits and can make the body more acidic vs. alkaline. When this denatured preservative is consumed it makes the body primed for disease.
Now see why I don’t buy these types of products? – Even one of the best has questionable ingredients. You have a choice on what you bring into your home, what you cook and what you eat. Remember this every single day.
So how do I get my protein? Mainly through nuts, seeds, high quality whey and hemp protein powders, and by making soup like this!
My husband and I ate this Carrot Ginger Lentil soup 3 nights in a row last week. What? 3 days in a row? Yes it was that good. The sweetness of the carrots, married with the spiciness of the ginger and creaminess of the beans…so freaking yummy.
This soup is so supremely satisfying because each serving contains a serving of lentils which is packed with protein and fiber. This is my favorite part of this soup – because most carrot ginger soup recipes don’t really add a protein component or they add stuff that just isn’t necessary like butter, cheese, milk or cream. Did you know one serving of lentils has 18 grams of protein!? This is just crazy for a bean. Plus, beans are super duper cheap when you buy them from the dry bulk section of your grocery store.
This recipe is just perfect to make on a Sunday like today and to have throughout the week.
Hope you enjoy this as much as we did!
5.0 from 5 reviews
Food Babe’s Protein Rich Carrot Ginger Lentil Soup
1 and ½ cups yellow split lentils soaked for at least 8 hours or overnight
2 tsp coconut oil
1 large onion diced
1 pound or 6 large carrots diced
2 cloves of garlic minced
2 inches of ginger minced (an inch more if you really like ginger)
1 tsp cinnamon
⅛ cup maple syrup or about 3 tablespoons
1 bay leaf (optional)
4 cups vegetable stock
2 cups water
salt and black pepper to taste
Soak yellow lentils for at least 8 hours or overnight
In a large pot, heat coconut oil on medium
Sautee onions and carrots for about 5 mins
Next add ginger, garlic and cinnamon and cook another 2-3 minutes
Add all other ingredients including the soaked lentils, bring to a boil and then reduce heat and simmer for at least 30 mins
Before pureeing make sure lentils are soft but still intact – if they are still hard, simmer for another 10 mins or so
Remove bay leaf, then puree soup in batches using a blender or directly in the pot using a hand blender
It’s hearty and satisfying and goes perfectly with a nice raw green salad. ***Please buy all organic ingredients if possible***
Got questions about the recipe or about my food philosophy? Leave me a comment here or come visit me on my Facebook Fan Page. And if you know someone who could use a delicious meatless soup recipe with lots of protein, please share this with them. Who knows? They might make you some.
Cheers, Food Babe
P.S. Why yes – don’t even think twice. Of course that is an organic candy cane I am holding
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