Steve Mishos

Ingredients

• 4 Tsp sunflower seed oil
• 1 cup finely diced onion
• 1 celery stalk, diced
• 1 cup diced carrots
• 1 cup finely diced winter squash, sweet potato, or zucchini (or some of each)
• 1 small red bell pepper, finely diced
• 3 tbs. cilantro stems, minced (lots is good)
• 1 ½ tsp salt
• 1 ½ tsp turmeric
• ½ tsp ground cumin
• 1 cup red lentils, rinsed well
• 1 can light coconut milk
• 4 cups vegatable stock
• juice of 1-2 limes, or to taste (don't forget the zest)
• freshly ground pepper

Preparation

• Over medium heat, heat the oil in a wide soup pot. Add the veggies and cilantro stems and cook, stirring occasionally for 3 to 4 minutes.
• Add 1 ½ teaspoons salt, turmeric and cumin, and cook for another 3 or 4 minutes before adding the rinsed lentils and 4 cups of vegatable stock.
• Bring to a boil, then lower the heat and simmer, partially covered, until the lentils have broken down and are sufficiently tender, about 20 minutes.
• Puree about half of them in a blender and return them to the soup.  Stir in the coconut milk (yum!) and return the soup to a boil.
• Taste for salt and add several grindings of pepper and season to taste with lime juice.

Saute for 15-20 minutes

2 tbsp olive oil

1 large red onion

Add and saute for another 2-3 minutes

3 cloves garlic

1-2 tbsp fresh ginger

Add, bring to light boil, reduce heat and cook covered for 30 minutes

2 cups veggie stock

1 1/4 to 1 1/2 lbs butternut squash (cut into chunks)

2 sweet potatoes

2 cups rice/soya minute

1 1/2 tsp cumin

1 tsp chili powder

1 tsp coriander

1 tsp turmeric

1/2 tsp paprika

1/2 tsp garam masala

After 30 minutes, add 1/4 cup fresh parsley. Simmer for another 15 minutes

Cool slightly and puree.