MONDAY NIGHT LENTIL SOUP

Monday Night Lentil Soup image

Provided by Aria Kagan

Number Of Ingredients 17

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2 TB. coconut butter
1 onion, chopped
8 garlic cloves, sliced
2 in. piece of ginger, minced
3 tsp. ground coriander
2 cups carrots, sliced
1/2 cup water
2 cups lentils (I use 1 cup french and 1 cup red)
12 cups of water
2-3 tsp. salt (depending on salt tolerance)
2 roma tomatoes, chopped
2 cups of bok choy (mostly the tops)
1/4 cup raw sunflower seeds
2 cups short grain brown rice
4 cups water
pinch of salt
1 small cinnamon stick

Steps:

Saute onion, garlic, ginger, carrots and coriander in the coconut butter for about 4 minutes. Add water to deglaze the bottom of the pot and continue to cook for an additional 8 minutes.
Add the lentils, water, salt and tomatoes and bring to a boil. Turn the heat down slightly and lightly boil for 40 minutes.
Add the bok choy and sunflower seeds and continue to cook for an additional 20 minutes.
To make the rice:
Bring to a boil on the stove top.
Cover and bake in the oven for 35 minutes.