Lentil Soup
  • 2tablespoons lard or coconut oil
  • 1cup finely chopped organic onion
  • 1cup finely chopped organic carrot
  • 1cup finely chopped organic celery
  • 2teaspoons sea salt
  • 1pound sprouted lentils
  • 1cup chopped organic tomatoes (or 1 15oz. can organic diced tomatoes)
  • 2quarts homemade or organic chicken stock
  • 1/2teaspoon ground coriander
  • 1/2teaspoon ground cumin
  • Pinch of ground cloves (optional)
  • 1/4cup chopped fresh parsley
  1. Place lard or oil in a large Dutch oven and set over medium heat.
  2. Add the onion, carrot, celery, and salt.
  3. Stir until onions are translucent, about 5–7 minutes.
  4. Add lentils and rest of ingredients.
  5. Stir to blend.
  6. Bring soup to a boil.
  7. Reduce heat to low, cover, and simmer until lentils are tender, about 30–40 minutes.
  8. Serve chunky or puree with a stick blender.
  9. Garnish with chopped scallions and a dollop of fresh sour cream.
Recipe Notes

It’s that wonderful time of year when soups and stews are a welcome fare to warm us and fill us with contentment on a cold day. Here’s a simple and delicious recipe that’s great by itself or served with sausages and cheese on crusty sprouted sourdough bread or hearty sprouted crackers.