Vegetable-Lentil-Soup

As the days get shorter and the autumn weather takes hold, we need to get cozy with some comfort-food! So today we present a delicious vegetable-lentil soup. 

MB 10-15 lentils

You will need:
1 serving lentils
1 serving vegetables (pumpkin, broccoli, leek)
Spices: chili, 1 clove of garlic, salt, pepper, curry powder, marjoram, ½ tbsp. chopped parsley
250 ml vegetable stock

Preparation:
Wash the lentils, cook with fresh water until al dente and drain. Wash, clean and chop the vegetables. Sauté the vegetables with a little oil, garlic, chili and fill up with vegetable stock, add the lentils, season to taste and cook until soft. Add fresh parsley before serving. 

Enjoy with a serving of fresh sourdough Rye bread!

Sourdough Rye Bread

We are often asked: Why does Metabolic Balance recommend sourdough rather than bread containing yeast? 

MB 10-14 ryebread

The answer lies in the long fermentation process that happens with sourdough preparation. During this fermentation, the grain is properly broken down and the phytic acid effectively pre-digested. This is important as phytic acid is known to bind to the nutrients and minerals in the grain, thereby preventing us from absorbing them. Also reducing the phytic acid makes the bread lighter, healthier and easier to digest. Rye grains need a good long time to progress to it’s quality and be ready for baking. The sourdough method makes sure this happens naturally while boosting friendly bacteria in the dough which improves the shelf life of the rye bread. It also develops a wonderful taste and the delicious smell of fresh sourdough bread!

When yeast is added to bread dough, these natural processes are enormously accelerated, unfortunately to the detriment of the quality of the bread. This method of added yeast to bread baking makes it much harder for us to digest the bread and can cause digestive problems.