potato, parsnip & lentil soup

2 cups red lentils

few sprigs of celery w/ leaves

1/2 can organic coconut milk

1 tsp cumin seeds

2 tsp ground cumin

1/4 tsp smoked chipotle powder *opt

1 tsp sea salt

1 tsp nama shoyu or tamari

1/4 cup celery -diced

1 cup potatoes -small chunks

1/2 cup parsnip -cut in small rounds/chunks

fresh parsley -diced

2 tbl extra virgin cold pressed coconut oil

Soak lentils in warm water for 7 hours.  rinse and drain .  add to a large pot, cover w/ 1 1/2” water and bring to a boil.  skim off bubbles and scum. add celery sprigs and return to a boil before simmering on med heat for 20-40 minutes.  the red lentils will disintegrate as they cook.

While the lentils cook, add coconut oil & cumin seeds to a saute pan w/ medium heat.  once the cumin seeds barely golden in color, add the potatoes.  continue to saute alternating w/ lid and stirring.  once the potatoes begin to golden and soften, add the celery and parsnips and cook for about 5 minutes, turn off heat and let steam w/ the lid on.

Back to the lentils:  when soft, turn off heat and let set a few minutes.  once the lentils sink to the bottom of the pot, pour off the water till it falls just below the lentils.  add coconut milk, turmeric, cumin, salt & chipotle and bring back to a low boil.  add the sauteed potato parsnip action, stir and let simmer a few minutes.  remove from heat, stir in shoyu and ladle into bowls.  top w/ minced parsley and enjoy. 

This soup gets better w/ time, make it in the morning or a day ahead and serve w/ spicy cauliflower and brown rice for a delicious taste of india.