Lentil & Chorizo Sausage Soup

Contributed by our good friend Erin Porter. Check out her wellness blog for this yummy recipe and many others at: eatpraygetwell.com


32 fl oz chicken broth (yeast free)
13.5 oz can light coconut milk (she used 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 tsp thyme
1/4 cup Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
2 Tblsp butter
1-2 Tblsp 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 Tblsp of butter then add 1-2 Tblsp 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!