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


  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! 


  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!

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

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

  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! :)