Lentil Soup and Sauerkraut Combined – YUM! (and crazy healthy too)

I made some sauerkraut a few weeks ago and used too much salt. I was telling my friend Maria (who is my sauerkraut guru) that I would have to throw it away. Brilliant woman that she is, she told me to add it to the next lentil soup that I made and use less salt. Smart woman that I am, I listened. That soup is more delicious than any lentil soup I have made. It adds a whole new dimension and a whole new level of nutrients due to the cabbage and the fermentation. From now on I will always have sauerkraut ready because lentil soup will never be the same without it.

So what is the big deal about cabbage? It has high in nutrients and has significant cancer-fighting properties. Cabbage’s many benefits are explained in detail at the George Mateljan Foundation’s website: Cabbage.

Cabbage is delicious in homemade sauerkraut (see the recipes section of the blog), great in stir fries, awesome in lentil soup, and great many other ways that I have yet to discover.

Today's soup was groundbreaking. When I saw Ryan at the end of the day, he commented that I smelled like soup. In a strange Back to the Future kind of way I was transported to my Great Aunt Francis' kitchen when I realized that I now smell like her. Her Polish Power lives on. I used to joke about that, but this information from the Mateljan Foundation’s website shows her wisdom in eating more cabbage almost daily, and could partly be behind her long and healthy life:

Cabbage's role as a staple vegetable in Polish cuisine may be why the breast cancer risk of Polish women triples after they immigrate to the U.S., rising to match that of U.S.-born women, suggests research  presented at the American Association for Cancer Research's 2005 annual cancer prevention meeting in Baltimore, MD.

The Polish women who experienced a tripling in breast cancer risk succumbed to the Standard American Diet (SAD) and decreased the amount of cabbage they ate. My Great Aunt ate more cabbage than anyone I know.

Here is my lentil soup recipe, modified from Sally Fallon’s Nourishing Traditions. Be sure to prepare your chicken stock and sauerkraut ahead of time.

Ingredients

1 large onion chopped

3 or 4 carrots chopped

2 T butter

2 T extra virgin olive oil

2 quarts chicken stock (see bone broth recipe on this blog)

2 cups green, brown or red lentils soaked in lemon juice for 7 hours

Several sprigs of fresh thyme or ½t ground thyme

½ t crushed or ground green peppercorns

1 quart sauerkraut (see sauerkraut recipe on this blog)

In a large, stainless steel pot cook onions and carrots gently in olive oil and butter for about 15 minutes until soft. When they are soft, add the stock and lentils and bring to a boil. Skim off the foam. Reduce heat and add thyme, crushed or ground green peppercorns. Cover and simmer gently for about 15 minutes. Add the sauerkraut and its juice and simmer for about 10 minutes more. 

Comments

[Tracy]

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[Laura Combs]

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[Medical Advice]

Thanks for sharing wonderful recipe about cabbage and I agree with you on how healthy it can be in natural way and even in a processed way!

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