This smoky, fullsome lentil soup really tastes gourmet (or is that gourmand?) when Coconut Milk is added at serving time. I separate out the soup to be eaten for this meal, and any left-over soup I pour into glass mason jars and put in the fridge for another meal. Just stir in water when the soup is too thick, and thin to the consistency you like. The seasonings will stay vibrant throughout. Ingredients: 450 g or 2 cup dried Brown Lentils 2 tablespoons Coconut Oil 1 to 2 Onions, chopped 6 cloves Garlic, chopped or minced 4 Celery Ribs, chopped 4 Carrots, sliced in coins 6 cups vegetable broth (or bouillon) 1/2 cup Quinoa 2 teaspoons Paprika 1/2 teaspoon Cumin Celtic Sea Salt and Pepper, to taste 1 T. Bragg's GF Soy Flavoring OR GF Tamari(optional) dash Liquid Smoke 14 oz. can Coconut Milk Instructions: 1. Pick through Lentils, rinse, and cover with water to soak overnight (or 6 hours) 2. Throw out soak water and add fresh water to cover lentils in a large stock pot. Co...
Living the Green Life