Ingredients
Equipment
Method
- Have the entire drained sprouted batch from the dry lentil amount ready before cooking. Prepare it using the linked lentil method; do not remeasure the expanded batch as dry cups.
- Melt coconut oil in a large soup pot over medium heat. Add onion, garlic and ginger. Sauté about fifteen minutes until onion starts to brown, stirring so the small garlic pieces do not scorch.
- Add turmeric, red-pepper flakes and shredded carrots. Sauté about five minutes until carrots are soft.
- Add all the drained prepared lentils, meat stock and the measured soup water. Bring to a simmer, cover and lower to gentle heat. Allow about forty-five to sixty minutes until lentils are completely soft, stirring as needed to prevent sticking or burning. Check for no firm, chalky center.
- While lentils cook, toast the coconut flakes in a dry skillet over medium-high heat, moving or shaking about every thirty seconds until the edges turn golden. Remove from heat and set aside.
- When lentils are fully soft, stir the measured homemade coconut milk into the soup. Take off the heat and let the soup cool completely before using the Ninja BN801; do not blend hot liquids in it.
- Blend about half the cooled soup in batches within the marked liquid limit. Return it to the unblended portion and warm gently.
- Divide into servings. Top with chopped cilantro and toasted coconut flakes. Add a little extra homemade coconut milk to the bowls if desired.
Notes
Lentils: Start from one and a half dry cups of whole green lentils at 1×. Complete the soak-and-sprout preparation ahead, then use all the drained expanded batch. Split yellow dal does not follow that sprouting method.
Stock: Use three cups chicken meat stock or beef meat stock. The separate two cups of soup water do not include discarded soaking or rinse water.
Coconut milk: Measure 13.5 fluid ounces of rich homemade coconut milk, about 400 milliliters at 1×. Stir separated milk together first. Extra milk on the bowls is optional and unmeasured.
Timing: Allow about thirty minutes preparation. Onion cooking takes about fifteen minutes and carrot cooking another five. The lentil simmer is about forty-five to sixty minutes until fully soft; the card's sixty-minute Lentil Simmer field is its upper planning value, not full cooking time. Complete Ninja cooling, blending and gentle reheating take additional time. Advance lentil preparation, milk and stock are separate.
Texture: The lentils must be completely soft before blending. Blend about half for a creamy base with some intact tender lentils. Whole green lentils retain darker skins; turmeric colors the broth gold.
Blender: The Ninja BN801 prohibits hot liquids. Cool completely and work within the marked liquid limit, then return the blended portion and warm gently.
Salt: One tablespoon is listed, or adjust to taste. If the meat stock is already salty, taste before adding the full amount.
GAPS: Later Full GAPS once diarrhea and other digestive symptoms have cleared completely. Lentils are soaked, rinsed, sprouted and cooked well. Contains no dairy or eggs; not early Intro or No-Plant.
Storage: Refrigerate leftovers promptly in shallow covered containers and use within three to four days. Keep coconut flakes and cilantro separate until serving and rewarm the soup gently.
Scaling: At 2× begin the sprouting preparation with three dry cups, use the entire expanded batch and double the soup ingredients for twelve servings. Use a larger pot and enough cooled blender batches. Keep the tender-lentil endpoint.