Author Notes: i was talking to my friend joan this morning, and as it always does with us (recently), the conversation turned to food-the good for you kind-joan is the one responsible for getting me on the ten day cleanse i just went through. we were talking about the best way to add flaxseeds to your food (apparently freshly ground in a coffee grinder-easy enough, right?), and the health benefits of ginger, and about how much more expensive it seems to be to eat well (more about this later). she asked me if i had the vegetarian soup i’d made last week up on my blog yet, and it prompted me to go back and think about how i had prepared it . mostly, i cook as i go-and rarely follow recipes (which is why i can’t bake). here’s what i remember-it tasted surprisingly good without the chicken stock i’d typically use. —cookingminette
Serves: about 6
Ingredients
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1
tablespoon refined organic coconut oil
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20-25
small crimini (or white) mushrooms, cubed
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1
medium yellow onion
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1
organic red pepper, cubed
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1
bunch organic lacinato kale, deveined, coarsely chopped
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2-3
organic roma tomatoes
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1
small bunch flat leaf parsley, finely chopped
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1
small bunch basil leaves
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11/2
teaspoon turmeric
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1/2
teaspoon ground cumin
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1/2 -1
teaspoons crushed red pepper
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sea salt (to taste)
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1/2
lemon, juiced
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1
cup small green lentils
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1/2
cup mung beans
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1/2
cup quinoa
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1
cup light coconut milk
Directions
- heat the oil in a heavy deep pot or dutch oven, then add and sautee the cubed mushrooms, onions, and red bell peppers with turmeric and cumin until tender, about 7-8 minutes.
- add the lentils, mung beans, crushed pepper, salt and about 3-4 cups of water (or broth of choice), and allow them to cook (simmer) covered for about 30-35 minutes (check to make sure they are cooked and tender-you may need to adjust your water, as in, add more).
- when the lentils and mung beans are cooked and tender, add the quinoa, cubed tomatoes, finely chopped parsley, kale, and most (3/4) of your coconut milk.
- simmer another 10-15 minutes. add your freshly squeezed lemon juice (adjust amount to your taste, or omit). top with chopped basil and your remaining coconut milk. serve hot.
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