Red Lentil Soup

Prep Time

15 minutes

Prep Notes

1 1/2 cups dry red lentils well covered with filtered water with 1/4 cup kefir, whey or raw apple cider vinegar for 12 hours. Strain and rinse when done.

Cooking Time

20-30 minutes


serves 6


1 1/2 cups dry red lentils that have been soaked - look at prep notes

5 cups organic homemade meat stock or bone broth

1 tablespoon healthy fat of choice - ghee, coconut oil, animal fat etc.

2/4 teaspoon turmeric

3/4 teaspoon curry powder

1/2 teaspoon cardamon

1/2 teaspoon cinnamon

sprinkle of crushed red pepper

pinch ground nutmeg

1 large yellow onion diced

1 tablespoon fresh lemongrass paste or 2 stalks 

1 teaspoon fresh ginger peeled and minced

2 teaspoon thyme

1 1/2 cups coconut milk

1/2 small bunch of kale with out stems

juice from 1 small lemon

1/2 teaspoon unrefined salt

1/2 cup cilantro chopped


1. In a large pot combine lentils and meat stock.

2. Bring to a boil then reduce and simmer for 20 minutes or until tender stirring occasionally.

3. In a saute pan heat fat and add turmeric, curry, cardamon, cinnamon, crushed red pepper and nutmeg.

4. After a minute add onion and cook till translucent.

5. Add coconut milk, kale, lemon juice and salt. Cook for 5 minutes

6. Add coconut milk mixture to lentils and heat for 5 more minutes for flavors to come together.

7. Serve with chopped cilantro.


If using other lentils cooking time will need to be increased.