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52 Cloves of Garlic Red Lentil Soup!

Posted Feb 07 2013 4:37pm
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! 
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