-
Serves
about 6
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
Ingredients
1 tablespoon
refined organic coconut oil
20-25
small crimini (or white) mushrooms, cubed
1
medium yellow onion
1
organic red pepper, cubed
1 bunch
organic lacinato kale, deveined, coarsely chopped
2-3
organic roma tomatoes
1
small bunch flat leaf parsley, finely chopped
1
small bunch basil leaves
11/2 teaspoon
turmeric
1/2 teaspoon
ground cumin
1/2 -1 teaspoons
crushed red pepper-
sea salt (to taste)
1/2
lemon, juiced
1 cup
small green lentils
1/2 cup
mung beans
1/2 cup
quinoa
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.