1 tbsp canola oil
4 c low sodium vegetable stock
4 c water
1 medium to large onion, chopped
3 stalks celery, chopped
3-4 carrots, peeled, halved, and sliced
8 oz cremini mushrooms, quartered
1 c lentils
2 cloves garlic, minced
1 tsp cumin
2 tbsp of your favorite curry powder
2 bay leaves
1 15 oz can low fat coconut milk
salt and pepper
Heat the oil in a large dutch oven or heavy bottomed pot over medium high heat. Add onions, carrots, and celery. Add a pinch of s&p, stir well, then cover. Stir the veg every couple minutes for about 8 min total, till softened.
Remove lid and add mushrooms, another pinch of s&p and cook uncovered, stirring occasionally for 6 minutes. Add garlic, curry, and cumin. Stir and let cook for an additional minute. Add veggie stock, water, and bay leaves.
Add lentils and bring the soup to a simmer. Do not boil. Once soup is brought to simmer, let cook for 20 minutes stirring often, allowing the lentils to uniformally cook. Add coconut milk and cook for 10 - 15 more minutes, or until lentils are done to your liking. I like mine still pretty firm, and not mushy. Add s&p to taste.