Indian-style lentil soup/dahl (Full GAPS)
I love, love love, lentils. They are inexpensive, which is a massive drawcard when you have been doing GAPS for a while and they are really versatile, potentially help to diversify your gut flora and when prepared properly, absolutely delicious. Many people find they need to wait for significant healing before they can tolerate lentils. When first introducing them it is important to soak in water (& whey) or just water and salt, for at least 12 hours (overnight is fine) before cooking. As with other grains and legumes, this helps to neutralise the phytic acid and make them far more digestible for our GAPS tummies.
Instructions
  1. Preheat a saucepan or skillet with oil. Add onions, garlic, ginger, coriander, curry paste and cook until onion is soft. Add vegetables, lentils and broth and simmer for 15 minutes until soft. Add coconut milk and lime juice and heat until warmed through. Serve with coriander as a garnish. Enjoy!
Recipe Notes
Ingredients
Servings: people