Indian lentil stew recipe

I made this soup on a whim on Thursday morning, as my dinner for the next three days out on the lake. I didnt start with a recipe, my only basis was lots of vegetables, grain-free, warming spices. What turned out was a delicious, flavorful, filling stew that was perfect packed in mason jars for individual servings in between cruises.

I left a jar in the fridge for my husband, but he didnt get to eating it until Monday. I sat at my computer doing work while he heated it up on his lunch break and sat down to take the first bite. Honey, this is really good- Im impressed! Youre impressed? Yeah, this is really, really good! I went to culinary school! Im a chef! Well yeah

Good enough to impress the only person I thought I never had to impress. Good enough to share with all of you.

Indian Spiced Lentil Vegetable Soup

1 heaping tbsp coconut oil
1 medium onion, diced
1 fresh ginger, grated
1 small clove garlic
2 large carrots, diced
3 stalks celery, diced
1 medium red bell pepper, diced
1 head/stem broccoli, chopped small
1 bunch dandelion greens, roughly chopped
2 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
cayenne pepper, to taste
1/2 cup red lentils
1/2 cup green lentils
6 cups water
1 tsp salt, more to taste
1 tbsp tahini

1. Heat coconut oil over medium heat in a large soup pot. Add onion and sautee until translucent. Add ginger and garlic, sautee for about a minute, stirring throughout.

2. Add carrots, celery and red pepper and cook until soft, stirring often. Add spices and toast for about one minute, coating fully in oil.

3. Add lentils and water and stir. Bring water to a boil. Return to a simmer and cook, covered for 20-30 minutes until green lentils are almost cooked.

4. Add broccoli and dandelion greens and cook, uncovered, for another ten minutes or until lentils are done. Add salt to taste and stir in tahini.

Let cool before dividing between mason jars and storing in the fridge or freezer for quick meals.