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There is just something about a creamy soup made with coconut milk. I find it warm, nourishing, and very satisfying. One of my favorite soups is my Thai chicken coconut soup, but I wanted to try making something with coconut milk and lentils. For some reason, the combination just seemed inviting. Lentils are a great source of protein and fiber. They are also higher in the B vitamins and folate than other vitamins. They come in a wide variety of colors, from white to green to red to black. They are cheap and keep a very long time, so you can buy in bulk and stock up. I store mine in a glass jar with a tight sealing lid.

While most of the time, you will read that you don’t need to soak them, I still always do. They are still a legume and soaking them helps break down the phytic acid and enzyme inhibitors. Soaking also makes them easier to digest, makes their nutrients more easily assimilated, and less likely to cause gastric discomfort.

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I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:

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P.S. Did you know that soups and stews are an EXCELLENT source of gelatin if you use homemade stock? Sometimes, I even add a tablespoon or so of gelatin into my bowl of soup for added nutrition. If you want to learn more about gelatin and its benefits for our health, I highly recommend this book, The Gelatin Secret: The Surprising Superfood That Transforms Your Health and Beauty, from my affiliate partner, Sylvie McCracken. This book is packed with incredible information on how gelatin helps all aspects of our health and also features delicious recipes!


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