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| Prep Time | 30 minutes, plus 8 hours for soaking lentils |
| Cook Time | 1 hour |
| Servings |
servings
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Ingredients
- 2 tablespoons coconut oil
- 1/2 cup scallion greens chopped
- 1/2 cup fennel bulb chopped
- 3 large carrots chopped
- 1 small celery root or rutabaga peeled and cubed
- 1 cup brown lentils soaked overnight (or at least 8 hours)
- water enough to cover lentils plus ~2 inches
- 2 bay leaves
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- salt and pepper to taste
- 1 tablespoon apple cider vinegar
- chopped fresh parsley to garnish, optional
Ingredients
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Instructions
- Heat coconut oil in a large stock pot over medium heat. Add the scallions, fennel, carrots, rutabaga or celery root, and a generous pinch of salt. Cook, stirring occasionally, until the veggies begin to soften, 5 to 7 minutes.
- Drain and rinse the lentils, and add them to the pot along with the dried herbs and enough water to cover the lentils, plus 2 inches.
- Bring the soup to a boil, cover, and reduce heat to simmer. Cook, stirring occasionally, for 45 minutes-1 hour, until the lentils are cooked completely.
- Add the apple cider vinegar; taste and adjust seasoning, adding more salt, pepper, herbs, or vinegar if needed.
- Garnish with chopped fresh parsley if desired, and serve.
Recipe Notes
If using fresh herbs instead of dried, increase the amount to 1.5-2 teaspoons each.
Recipe adapted from SIBO Recipes at http://www.siborecipes.com/lentil-soup.html