Roman Lentil Soup (or Curried Lentils)
Page in NT: 2153 medium onions, peeled and sliced, or 3 leeks, washed, trimmed and sliced
3 carrots, peeled and sliced
2 Celery stalks
2 Tablespoons butter, ghee or coconut oil
2 Tablespoons extra virgin olive oil (or additional coconut oil/ghee)
2 quarts beef stock or chicken stock or combo of water and stock
2 cups red or brown lentils, soaked for 7 hours, or 2 cups of dried lentils that have been sprouted
1 can full-fat coconut milk (if doing the curry variation)
several sprigs fresh thyme, tied together [TNC: or 2 Tablespoons curry powder]
1/2 teaspoon dried green peppercorns
1/4 cup fresh lemon juice or whey (plus 2 Tablespoons if not using lentils that are already soaked or sprouted)
5 tsp. sea salt or fish sauce
piima cream or creme fraiche (or sour cream) – omit for casein free and SCD
Soak the lentils for 7 hours or overnight in 2 T juice/whey and water to cover by one inch.
In a large, stainless steel pot, cook onions or leeks and carrots gently for about 1/2 hour in butter/ghee/coconut oil and olive oil. (If making ahead in the day, with lentils still soaking, add thyme, pepper, stock, let sit, add lentils around 4 or 5 in the evening)
When the vegetables are soft, add stock and drained lentils and bring to a boil. The lentils will produce a lot of foam – be sure to skim this off. Reduce heat and add thyme and crushed peppercorns (or 2 Tablespoons curry powder if you’re doing that variation of the soup).
Add the coconut milk if you’re doing the curry variation.
Simmer, covered, until the lentils are tender – about 1/2 hour. Remove the thyme.
Puree soup with a handheld blender (if desired). Thin with water or stock to desired consistency. Reheat slightly and add lemon juice or whey. Salt to taste, and ladle soup into heated bowls and serve with cultured cream.
from : thenourishingcook.com/roman-lentil-or-curry-soup/