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 coconut lentil soup, with a hint of sweetness from carrots, roasted garlic and coconut milk, and a hint of spicy from red pepper flakes.
Sweet & Spicy Coconut Lentil Soup
Note that 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.