I’m a big promoter of increased protein intake.
However when I talk to people about this I get the comment ,
“I heard we eat too much protein as it is”. The issue is not too much protein but too much animal protein.
The production of uric acid is hard on your liver. There is an excessive content of nitrates, phosphates and other minerals in processed meats. Animal proteins are more acid and therefore more pro inflammatory than plant based.
So here’s a great plant based protein recipe.
Mexican Lentil Stew (12 servings)
2 cups dried red lentils 2 tbsp olive oil 1 medium onion 4 stalks celery 1 green pepper, chopped 1 red pepper, chopped 4 garlic cloves 2 (14.5 oz) cans diced tomatoes 4 cups vegetable broth ½ tsp turmeric ½ tsp cumin 2 tsp chilli powder 10 dashes of hot sauce 1 medium lime 1 handful cilantro
In a medium pot, bring the 2 cups of lentils and 4 cups of water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
While the lentils are cooking, begin the stew. Finely dice the onions and cook over medium heat in 2 Tbsp of olive oil. While the onions begin to cook, finely dice the garlic and add to the pot. While the onions and garlic cook, finely chop the celery and then add to the pot.
Cook the onions, garlic and celery until they are soft but not brown. Add the cans of diced tomatoes, vegetable broth, turmeric, cumin, chilli powder chopped peppers and the hot sauce. Continue to cook over medium heat until hot.
At this point, the lentils should have absorbed the water and become soft. Add the lentils and any remaining water to the soup mixture. Stir well and slightly mash using the back of your spoon.
Once the entire mixture is hot, add lime juice, chopped cilantro and taste to see if you want any more heat (hot sauce) or salt and pepper.