Red Lentil and Yam soup

1 cup red lentils soaked for 8 hours
1 cup chopped celery
2 carrots
1 cup cabbage
1 yellow onion
1 medium size garnet yam
1 T thai red curry paste
5 cups water or veggie stock

1. This recipe is simple and delicious. 
2. Start by soaking the lentils overnight and then rinsing them before cooking. In a large soup pot saute onion, cabbage, carrots, yams, and celery in adding water to stop them from sticking. 
3. When the vegetables are tender add the soaked beans. Fill the pot with enough water or salt free veggie stock to cover the ingredients plus two inches. 
4. Bring to a boil and then turn down the heat to a low simmer. Cook for 15 minutes or until yams are tender. 
5. When tender add curry paste, salt, and then cook for 5 more minutes. This soup is great on top of quinoa or rice.
   

 

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