5 Reasons lentils (Lens Culinaris) are supreme fertility foods
This has got to be the best lentil soup I’ve ever had & here are just 5 of the many reasons lentils are supremely healthy and fertility friendly:
- Lentils are a wonderful source of folate, an essential immune enhancing nutrients as well as a key nutrient for your baby’s brain and spinal cord development.
- A great source of magnesium – an alkalizing, hydrating nutrient that helps relax your nervous system by aiding in the production of serotonin.
- Lentils energize you by replenishing your iron supply, which is especially useful for menstruating, pregnant and lactating women.
- They have a hormone balancing effect by stabilizing blood sugar levels.
- Lentils are a rich source of polyphenols, bioactive food components that have strong anti-oxidant, anti-inflammatory properties. Several studies have demonstrated a link between consumption of lentils and decreased incidents of cancer and other degenerative diseases. My take? With conflicting conclusions about increased cancer risk among women undergoing multiple IVF treatments, consuming lentils would be a wise thing to do if you’ve been on the IVF road for a while.
Recipe
There are many types of lentils: brown, red, french, regular. (Health food stores and specialty food shops and larger groceries usually have a variety.) I prefer French, also called green lentils. They are smaller and firmer and maintain their shape. You should experiment with different types of lentils to see which you prefer. The cooking method is the same, except the time needed to cook will vary slightly.
Ingredients
3 med Onions – 1/4″ dice (4 cups)
2-3 med-large Carrots – 1/4″ dice (2 cups)
1 small Sweet Potato – 1/8″ dice (1 cup)
1 Tbsp Garlic minced
1 Tbsp Olive Oil
1 tsp Sweet Paprika
1 tsp Rosemary Leaves (fresh if possible)
1 tsp Salt
1/2 tsp Black Pepper
2 tsps Soy Sauce/Tamari (optional)
1 pound Lentils (2 1/2 cups)
8 cups Water
Directions
In a large pot sweat Onions (cook with a little oil until translucent.)
Add half the Garlic when Onions become translucent.
Wash the Lentils and add to the Onions and Garlic, stir well and then add the Water.
Add Carrots, Sweet Potatoes, Salt, Paprika and Rosemary.
Bring to a boil, then lower heat and simmer approximately 90 minutes.
Using a wire whisk will do a better job of blending the Lentils and Sweet Potatoes, making for a more creamy texture.
Finish with the remaining Garlic and Soy Sauce to taste. I like using salt during the cooking process, seasoning just under the desired saltiness and then finish with Soy Sauce before serving.
Makes 3 quarts.
