Spicy Lentil Soup for Breast Growth
This recipe hits the trifecta of breast growth: chicken feet soup, lentil, and a little spiciness to get the circulation going. So, here goes.
Ingredients for the stock:
1 Whole Chicken (yes, including the head and the feet)
5 – 6 Chicken Feet
4 Quarts Cold-Filtered Water
2 TBSP. Apple Cider Vinegar
3 Celery Stalks, Chopped
2 Carrots, Chopped
2 Turnips, Chopped
2 Parsnips, Chopped
1 Onion, Chopped
3 Cloves of Garlic, Whole
1 Bunch of Parsley
Ingredients for the Spicy Lentil part:
1 TBSP Olive Oil
1.5 Cups Red Onion, Chopped
1 Can Diced Tomatoes
1.5 Cups Spinach, Frozen or Fresh
2 Cups Dried Lentils
1.5 TSP Ground Cardamom
1 TSP Ground Cumin
.5 TSP Cayenne Pepper
.5 TSP Curry Powder
- Place whole chicken and the extra feet into a large pot and cover completely with the filtered water. Toss in the vinegar and all the vegetables minus the parsley. Let sit for an hour without the stove on.
- Bring the pot to a boil and scoop out the scum that rises to the top.
- Reduce to a simmer and leave it alone for anywhere between 5 to 24 hours. The longer, the better since it gives more time for the gelatin from the feet to get released into the stock. Go do your breast massages while waiting.
- About 15 minutes before you turn off your chicken pot, toss in the parsley.
- Strain the stock through a fine mesh sieve into a glass container. You can and should save the cooked chicken meat for your soup or salad or other dishes.
- Place your glass container in the fridge so that the top layer of fat can congeal.
- Remove the congealer layer, heat up the soup.
- While waiting for the soup to heat, get started on your red lentil part by heating the olive oil in a large pot over medium heat and cook the onion until golden brown.
- Toss in tomatoes, spinach and the lentils and two cups of the chicken stock you just prepared.
- Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally until the lentils are tender.
- Transfer the soup to a blender and blend until smooth before serving.