52 Cloves of Garlic Red Lentil Soup!

I have been under the weather and unfortunately, so has my friend Beth.  She told me about this soup yesterday, and I knew that as soon as I felt well enough to get out of bed, I'd be making it.  I love using food as medicine, and if this doesn't jump-start some super healing, I don't know what will!

I changed the recipe a bit to suit me and pack more of a healing punch.  The protein in the red lentils made this something I can eat for a meal and I like that.  I'm a big fan of protein.  I also added more cayenne, turmeric and cilantro.

Super Charged 52 Cloves of Garlic Red Lentil Soup

• 52 cloves garlic, divided
• 2 tbsp olive oil
• 2 tbsp coconut oil
• 2 extra large onions
• 1/2 cup chopped fresh ginger
• Huge pinch salt/black pepper
• 3 tbsp cayenne (use less if you don't like things super spicy)
• 2 tbsp turmeric
• 6 cups vegetable broth 
• 1 cup coconut milk
• 1 lb red lentils
• 1/2 cup cilantro 
• 1 tbsp fresh thyme
• Juice and zest of 1 lemon
• Soy sauce to taste

Method

1. Roast 26 cloves of garlic (heat oven to 350, place unpeeled garlic in a covered baking dish, coat with olive oil, salt and pepper and roast for around 45 minutes)
2. In a large soup pan over medium heat add coconut oil, onions, ginger and remaining 26 cloves peeled garlic, salt/pepper cayenne, turmeric and saute for 15 minutes
3. Add roasted garlic (remove the garlic skins), broth, coconut milk and red lentils
4. Bring to a boil, cover and reduce heat to medium.  Cook for 20 minutes
5. Stir in cilantro, fresh thyme, lemon juice/zest and season with soy sauce/black pepper
6. Puree with an immersion blender or food processor
7. Feed this to everyone around you so they will have garlic breath too or hide on your house!