Creamy Lentil & Chorizo Sausage Soup
Recipe type: Main
  • 32 fl oz Chicken Broth (yeast free)
  • 13.5 oz can light Coconut Milk (I use 365-wholefoods brand)
  • ½ bag of carrots diced
  • 2 cloves garlic
  • 2 tsp salt
  • ¼ tsp Fennel
  • ¼ tsp thyme
  • ¼ onion chopped OR ¼ tsp onion powder
  • ¼ tsp black pepper
  • ¼ tsp parsley
  • Chorizo sausage – if you don’t like spicy substitute a milder sausage
  • 1 cup red lentils – red are a bit sweeter.
  • 1 cup green lentils
  • ¼ cup of flour - I used Namaste Perfect Flour Blend (wheat/yeast/gluten free)
  • 2 tbsp butter
  • 1-2 tbsp olive oil
  1. Rinse lentils. You don’t have to use both red and green lentils, I decided to use both for the color and slight change in flavor. Red lentils are a bit sweeter. In a large frying pan melt 2 tbsp of butter then add 1-2 tbsp of olive oil. Chop the garlic and onion in a food processor then sauté in butter and 1 -2 tablespoon of olive oil. Stir occasionally. Once garlic and onion are translucent and slightly golden add chopped carrots and just enough chicken broth to cover them. Sauté for an additional fifteen minutes until carrots have softened. Add flour and stir. Add all spices and stir. Add remaining chicken stock and coconut milk to a large pot. Pour the sautéed vegetables in the large pot along with the lentils and allow to simmer on low for approximately 40 minutes or until lentils are tender. Cut sausage and add to the pot about 10 minutes before serving. Enjoy!
Phase II
Recipe by Eat Pray Get Well at