Bacon & Lentil Soup (GAPS & Paleo Friendly)
Last winter while visiting Canadian parts (far more northern than Vermont, as in -20 F for days on end) I adapted this Bacon Lentil soup from a good friend’s pot, to fit the GAPS template. We ended up eating this almost every week it was so good.
The recipe is enhanced for digestion by soaking the lentils ahead of time. Lentils, being legumes are in the same category as nuts, grains & seeds which contain enzyme inhibitors and phytic acid that are problematic for digestion. Our ancestors would have taken time and care to specially prepare these for good health.
Why do they contain phytic acid and enzyme inhibitors? Presumably, so they don’t sprout until the right time and conditions, i.e. when they are in the soil and ready to grow. Soaking initiates the process of being in the soil, which also makes legumes like lentils easier to digest.
To further the lentil’s digestibility, you can also ferment them. Below are some instructions for fermenting lentils. Or you can simply soak lentils with ACV for a couple of days.
1 lb. cooked lentils
1 Tbls. sea salt
1/4 – 1/2 cup kefir/yogurt whey
1 small chopped onion
1 crushed garlic bulb per jar
2 days on the countertop (may need to “burp” jar & keep on a plate to catch liquid)
Transfer to fridge or use in lentil dishes