Thursday, February 07, 2013

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! 

4 comments:

  1. Sounds delish! When I have a cold, my favorite remedy is kim chi ji gae (korean stew). I make it at home with extra broth and no meat. I swear it knocks the cold right out!

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    1. That sounds awesome! I'd love it if you shared your recipe.

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  2. This sounds amazing, and no one at my home is sick, but I AM making this!!!!! Thank you!

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  3. I just made this last night. I have been struck down by the flu (just when I thought I was going to get through the season illness free!). I forced myself to get up off the couch last night and make a giant salad of every vegetable I could find and this soup. It's delicious! The only changes I made (and funny, I had exactly 52 cloves of garlic when I took apart the four or five bulbs I had!) were to use the cayenne sparingly (a heaping teaspoon in the pot is all I can handle!) and I had to use dried rather than fresh thyme. It's marvelous. Is it weird that I could use more garlic? :) I do have a question tho, is it really 2 whole tablespoons of turmeric? I love turmeric and I was excited to use that much in one soup as I've never used it in that quantity before, but I feel like it's the dominant flavor rather than the garlic. Maybe if I wasn't so wimpy and this had more heat that wouldn't be the case? I will definitely make this again, but maybe back of the turmeric, add some mustard seeds, and squeeze some fresh lemon at the end. Thanks SO much for posting this. A nice variation from all the garlic soup recipes I've seen. My sinuses also thank you! :)

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