COCONUT POTATO LENTIL SOUP

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

2 c. red lentils

6 garlic cloves, minced

1 medium onion, diced

3 medium carrots, chopped

3 sticks celery, chopped

3 pounds of potatoes, diced

1/2 pound mushrooms, diced

2 medium heads of broccoli, diced

1 large zucchini, diced

4 cans coconut milk

1 Tbsp oregano or pizza seasoning

1 tsp salt

1/2 Tbsp black pepper

1 Tbsp cumin

1 tsp curry powder

Optional: 1/4 c. apple cider vinegar and 1/4 c. sauerkraut for an extra kick!

Directions:

In a small pot boil the lentils with 4 cups of water. Once it comes to a boil bring down to low heat and keep the lid on. Simmer for about 30 minutes or until the water has evaporated.

While the lentils are cooking sauté the onion and garlic with 1/2 cup of water in a large pot for about 5 minutes. Then add the carrots, celery, potatoes and 2 more cups of water. Cover and let cook on medium heat for 10 minutes, stirring occasionally. Then add the rest of the veggies, coconut milk, and seasonings, and cook on med/low heat covered for about 20 minutes, stirring occasionally.