Sweet & Spicy Coconut Lentil Soup

GAPS, Paleo, Grain Free, Budget Friendly

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

Ingredients:

• 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.)

Method:

• 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.
• Enjoy!