Lentil Coconut Soul Satisfying Soup.

This soup was comforting and sublime. The flavor satisfied something in my soul. It was also very filling, so I could only eat a small bowl.



Lentil Coconut Soup
2 bags organic green dry lentils (soaked overnight or quick-soaked)
coconut oil
onions, chopped (1 medium or several babies)
sweet peppers, chopped
tomatoes, ~1 pint chopped
cooking sherry, just a splash
vegetable broth, 1 qt.
coconut milk, 1 can
fresh rosemary, 2 - 3 sprigs
fresh thyme, a small handful
celtic salt, a pinch
optional - hot pepper or cayenne



Saute the onions, peppers and tomatoes until onions start to brown. Add the rinsed and drained lentils that were soaked. Add the broth and coconut milk and bring to a slow boil. Add the rosemary and turn down to low. Allow the soup to cook until the lentils just begin to break down. Splash the sherry into the soup.

Garnish with some chopped red pepper and chopped herbs.