This soup started out with no plan other than soaking lentils. I knew I wanted to make a lentil soup, so I soaked 2 cups of lentils in warm water (learn more about why to soak here and here). Aim for 7 hours or overnight, and rinse when you are ready to use your lentils.
Here is the recipe for a rich and satisfying lentil soup, with a hint of sweetness from carrots, roast garlic and coconut milk, and a hint of spicy from red pepper flakes. NOTE: All spices are organic and non-irradiated
- 1 onion, diced
- 2 medium carrots, diced
- 3 Tbls. pastured lard or butter
- 2 cups lentils (soaked, which will increase their volume to nearly double)
- 2 quarts of pastured pork stock (chicken stock can be substituted)
- 1 13.5 oz can organic full fat coconut milk
- 1 tsp. cinnamon
- 2 tsp. cumin
- 1 tsp. turmeric
- 1 tsp. thyme
- 1 Tbls. unrefined salt (I use Redmond Real Salt)
- 6 – 8 roasted garlic cloves
- 2 pinches of red pepper flakes
- 1 cup of shredded kale (approx.)
- Melt butter or lard in a large pot over medium heat, when pot is hot, add carrots and onion. Saute’ until slightly tender.
- Add roasted garlic cloves
- Add rinsed lentils and stir with veggies for a minute
- Add stock, coconut milk and spices, simmer for approximately 30 minutes (this soup is even better the next day!)
- At the very end of cooking, add the shredded kale in and let simmer a few more minutes before turning off the stove.