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.