Hearty Lentil Soup

This is a staple!

4 cups green lentils
2 T raw apple cider vinegar, lemon juice OR whey

3-4 cups chopped carrots
1 cup chopped onions or scallions
1 head of garlic, minced
Butter or coconut oil or olive oil to saute

2 quarts good chicken broth
Additional filtered water

2 teaspoons of curry powder, your choice of potency
1 Tablespoon of grey sea salt or pink Himalayan salt
Pepper to taste

2 cups cooked rice (optional)

Soak the lentils and vinegar, lemon juice or whey overnight or up to 24 hours in water to cover by a few inches.

Drain the lentils and then add them to a large soup pot.  Cover with the chicken broth and enough water to cover by 2-3 inches.  Or use all broth if you have it.  Bring to a boil and then skim the foam.

While the lentils are coming to a boil, saute the carrots then the onions in enough butter or oil to keep them loose and not stick to the pan.  As each are finished sauteing, add to the soup pot after you've skimmed the foam.  Heat the garlic in butter or oil, but be careful not to let it get too dark.  It can burn easily.  Add it to the soup pot.

Add the seasonings, and reduce heat to simmer for 45 minutes to an hour.

Add the cooked rice, if using, stirring it in well.

 I serve mine with either cornbread or sourdough bread and a tossed salad.