Lentil Soup de Provence

What You  Need

  • 1 cup dried red lentils, rinsed
  • 1 onion, finely chopped OR 1 leek, finely chopped
  • 5 cloves of garlic, minced
  • 8 fennel seeds
  • 1 tbs coconut oil
  • 5 cups water
  • spices:
    • ½ tsp basil
    • ¼ tsp thyme
    • ¼ tsp rosemary
    • 2 bay leaves
    • ¼ tsp marjoram
    • ½ tsp sea salt

What You do

  1. in the bottom of a large soup pot, cook the onions/leeks, garlic, and fennel seed in coconut oil until the onion is clear
  2. add lentils and only 3 cups water
  3. add all spices
  4. raise heat to high, cover, and boil for 15 minutes
  5. add remaining 2 cups of water, reduce heat to low and  simmer for 30 minutes

Notes on Candida-Friendliness

This recipe has a very low glycemia index, so it is generally safe for candida sufferers. However if you are in a very strict stage of the diet, you may want to avoid some of the spices in this soup. Some spices are allowed fresh, but not dried. I would suggest looking into what spices are safe for you before making this soup.

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