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Finished lentil soup with Swiss chard and sausage-link coins in a cream bowl
Ebonie Garnica

Full GAPS Lentil Soup with Swiss Chard and Sausage

Make Full GAPS lentil soup with Swiss chard, fresh sausage, properly prepared lentils, tomatoes, and chicken Meat Stock using the accepted soak and simmer method.
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Prep Time 10 minutes
Cook Time 1 hour 48 minutes
Advance lentil soak 12 hours
Total Time 13 hours 58 minutes
Servings: 8 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

Properly prepared lentils
  • 2 cups dry lentils
  • Simmered filtered water to cover the lentils by at least 2 inches, divided for one water change
  • 2 tablespoons neutralizer for each fresh batch of soaking water: homemade whey from properly fermented GAPS yogurt or kefir, fresh lemon juice, or additive-free raw apple-cider vinegar
Soup
  • 4 tablespoons unsalted butter, used after its applicable dairy introduction
  • 1 yellow onion, chopped
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 3 bunches Swiss chard
  • 2 teaspoons Celtic sea salt or another natural mineral salt, plus more to taste
  • 1/4 cup pure tomato paste without sugar or non-GAPS additives
  • All of the soaked and drained lentils from the preparation above; the original batch expands to about 4 to 5 cups after soaking
  • 1 jar crushed tomatoes 24 ounces per jar, without sugar or non-GAPS additives
  • 6 cups homemade chicken Meat Stock
  • 2 pounds fresh additive-free uncured sausage links, cut into 1/4-inch-thick coins
  • Freshly ground black pepper, to taste

Equipment

  • Large heat-safe bowl
  • Large soup pot
  • Separate pot for boiling Swiss chard
  • Colander
  • Spoon
  • Food thermometer

Method
 

Soak the lentils for 12 hours
  1. Bring enough filtered water to a simmer to cover the lentils by at least 2 inches.
  2. Put the measured dry lentils listed above in a large heat-safe bowl. Pour the simmered water over them.
  3. Add the measured amount of one selected neutralizer listed above: homemade whey, fresh lemon juice, or additive-free raw apple-cider vinegar.
  4. Soak for 12 hours.
    Lentil soaking design with dry lentils deeply covered by water in a glass bowl
  5. Once during the 12-hour soak, drain and rinse the lentils. Cover them again by at least 2 inches with freshly simmered filtered water and add a fresh measured amount of the same neutralizer for this new batch of water.
  6. At the end of the soak, drain and rinse the lentils well. Use the full soaked amount in the soup. For the original two-cup dry-lentil batch, that is about 4 to 5 cups after soaking.
Make the soup
  1. Melt the butter in a large pot over medium heat.
  2. Add the chopped onion, carrots, and celery.
  3. Turn the heat to low, cover the pot, and cook the vegetables for 30 minutes.
  4. While the vegetables cook, bring a separate pot of water to a boil.
  5. Add the Swiss chard and boil for 8 minutes. Drain it and set it aside.
  6. Uncover the main pot. Stir in the measured mineral salt listed above and the tomato paste, then raise the heat to medium.
  7. Add all of the soaked, drained lentils.
  8. Cook for about 8 minutes, stirring frequently, until some lentils begin to turn golden brown at the edges.
  9. Add the crushed tomatoes, chicken Meat Stock, and 1/4-inch sausage coins.
  10. Increase the heat to medium-high and bring the soup to a boil, about 8 to 10 minutes.
  11. Lower the heat to the lowest setting that maintains a gentle simmer. Cook for 45 to 60 minutes, stirring to prevent sticking or burning, until the lentils are tender throughout.
    End-of-simmer texture check after removing lentil and sausage soup from heat, before Swiss chard
  12. Stir in the cooked, drained Swiss chard.
  13. Add black pepper and adjust the mineral salt to taste. The sausage must be cooked through before serving. Check the center of a thick coin with a food thermometer: 160°F for pork or beef sausage, or 165°F for poultry sausage.

Notes

This recipe serves eight to ten. Begin with the 12-hour lentil soak and one water change; use fresh neutralizer with each fresh batch of water. Prep after soaking: 10 minutes. Cook time: up to 1 hour 48 minutes. Total after soaking: up to 1 hour 58 minutes. The total time shown includes the 12-hour soak and the longer preparation and cooking times above. Full GAPS after properly prepared lentils are tolerated. Use fresh additive-free uncured sausage links, not bulk sausage or patties. Refrigerate leftovers promptly in shallow covered containers at 40°F or below; use within 3 to 4 days.
For the original batch, 2 cups dry lentils become about 4 to 5 cups after soaking. Use the full soaked amount.

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