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Lentil Soup


40 minutes

4 servings


Lentils beans are easier digest than most other beans. Some refer to it as a "superfood". It's quick to prepare and is versatile for soups or salads. Low on the glycemic scale, and high in protein and fiber. Absorbing the fragrance and flavors of whatever it is cooked with.

Lentil Soup


  • 2 cup(s) organic low sodium and yeast free vegetable or chicken stock

  • 2 tablespoon(s) organic coconut oil, divided

  • 4 slices or nitrate free turkey bacon, thawed

  • 1/2 onion, diced

  • 1 celery stalk, diced

  • 2 -3  carrots, peeled and sliced into half moons

  • 1 teaspoon(s) fresh or dried oregano

  • 1 teaspoon(s) fresh or dried basil

  • 2 garlic cloves, minced

  • 1 1/8 cup(s) dried green, brown, or red lentils

  • 4 cup(s) Filtered water

  • 1 cup(s) spinach, cleaned and chopped


1. Place lentils in a pot of water and swish around. Discard any debris and lentils that float to the top. Place in a small colander and rinse the lentils off with cold water.  Place 4 cups of water Dutch oven or large stock pot and bring to a boil (do not add salt). Add the lentils and lower temperature, simmer for 20 minutes.

2. Meanwhile, in a large stainless steel or iron skillet on medium heat, add 1 TBSP of the coconut oil. Cut the turkey bacon into cubes and add to the pan, sauté for 8 minutes or until it's almost crispy. Remove bacon and place aside in a dish but keep oil in pan.

3. Add the other TBSP of the coconut oil and add the onions, celery, and carrots. Cook on medium until onion are translucent, 5-8 minutes. Add the herbs and garlic and sauté for another 2 minutes.

4. Add the cooked vegetables, bacon, and 2 cups of the vegetable or chicken stock to the lentils and simmer for another 10 minutes, or until beans are soft.

5. Add spinach, stir, and cook for another minute.

6. Add sea salt and pepper to taste. Enjoy!

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