Hearty Lentil soup
1 and ½ cups yellow split lentils soaked for at least 8 hours or overnight
2 tsp coconut oil
1 large onion diced
1 pound or 6 large carrots diced
2 cloves of garlic minced
2 inches of ginger minced (an inch more if you really like ginger)
1 tsp cinnamon
⅛ cup maple syrup
1 bay leaf (optional)
4 cups vegetable stock
2 cups water
salt and black pepper to taste
Coriander or chilli to decorate
Instructions
Soak yellow lentils for at least 8 hours or overnight this stops you getting the side effects of lentils and beans
In a large pot, heat coconut oil
Add onions and carrots for about 5 mins
Add ginger, garlic and cinnamon and cook another 2-3 minutes
Add all other ingredients including the soaked lentils, bring to a boil and then reduce heat and simmer for at least 30 mins
Before pureeing make sure lentils are soft but still intact – if they are still hard, simmer for another 10 mins or so
Remove bay leaf, then puree soup in batches using a blender or directly in the pot using a hand blender
Serve immediately