Olive Oil for sautueing
1 medium Red Onion, diced
1 clove of Garlic, minced
2-3 stalks of Celery, medium dice
1 medium Carrot, medium dice
1/2 Sweet Potato, small dice (1/4 butternut works well too!)
1 tsp. Mustard Seeds
1/2 Tbsp. Currry Powder
1/4 tsp cinnamon, ground
1/2 tsp ground CUmin
1 tsp. ground ginger
1/4 tsp ground Coriander
1/2 Tbsp fresh Ginger, minced
1 small Red Chile, minced (take half seeds out) I omitted this one.
1/4 tsp. Tumeric
1 c. dry red lentils
5 c. water
handful swiss chard or spinach chopped
2 Tbsp. Justamere's Maple Syrup
3-4 Tbsp Tamari/Soy Sauce
Salt and Pepper
Fresh Parsley and Coriander, minced
In a medium sized pot, over medium heat, saute onions, garlic, celery, carrots, and sweet potato in oil of choice for 3 minutes. Add the spices and saute with the vegetables.
Add the lentils and stir to mix, then add water and cook uncovered, for about 30 minutes over medium heat. Stir frequently to prevent sticking, and cook until lentils are soft. Add swiss chard and cook a few more minutes, until wilted.
Season the soup with Justamere's maple syrup, tamari, salt and pepper and sprinkle with fresh parsley and coriander to serve.
Can also be pureed smooth if you prefer...You may want to double this recipe if making for 4 people, as you will definitely be wanting seconds!! Enjoy.