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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
- 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
- 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.