Red Lentil, Quinoa, Summer Squash Breakfast Soup
Chop 1 yellow onion and sauted in oil in bottom of pan
- 7 cups water
- 1⁄2 cup red lentils (bring to boil and skim off foam)
- 1/4 cup organic quinoa
- 2 ribs celery chopped – sliced into bite-sized pieces
- 1/2 cup shelled fresh ginko nuts
- 1/8 cup pine nuts
- 10 black olives pitted
- 2 cups summer squash cut into pieces
Simmer ½ hour. Add: 2 Tblsp olive oil and ½ tsp natural sea salt.
Serve with fresh basil leaves, chopped.
This soup is tonic to the Heart and Pericardium (heart protector). It harmonizes digestion, strengthens Stomach and Spleen. Clears summer heat, sending rebellious chi downwards. Quenches thirst. Sedative, relieves restlessness. Aids Liver and Kidney. Blood and chi circulation increased. Yin tonic