Thai coconut red lentil soup

1 cup, chopped Onions, raw
2 stalk, large (11"-12" long) Celery, raw
2 tbsp Grapeseed Oil
1 clove Garlic
.25 cup slices (1" dia) Ginger Root
2 tbsp thai curry powder
2 cup Lentils - Soaked - 1/4 cup lentils to 3/4 cup water
1 cup Brown Rice, medium grain
1.6 cup Coconut Milk Western Family (by JONDO4048)
1200 mL Water, tap
3 tbsp Fish Sauce
1.5 tsp A Taste of Thai: Curry Paste, Green (by JO_JO_BA)
2 tsp Himalayan Pink Sea Salt (by LUCKLYS)
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 cup Cauliflower, raw
1 cup, chopped Kale
1 cup kernels Yellow Sweet Corn, Frozen
1 cup Peas, frozen
.16 cup Tomato Paste
1 cup, chopped or sliced Red Ripe Tomatoes
1 medium Summer Squash

To make this soup vegan, just take out the fish sauce

Heat oil in large pot over medium heat. Grate summer squash (zucchini). Add onion, zucchini and celery, sautee until onion is translucent. Add garlic, ginger and curry powder, stir to combine. Add coconut milk, water, fish sauce and curry paste.

Soak rice in water for 30 minutes, drain and set aside.

Allow soup to come to a boil on medium high heat, add lentils and reduce temperature to medium low heat. Cook for 10 minutes.

Add soaked and drained brown rice. Allow to come to a boil on medium high heat then reduce heat to medium low and cook for 20 minutes.

Chop potato and cauliflower to bite size pieces. Add to soup with salt. Cook until potato is soft, 10 or so minutes.

Add chopped kale, corn and peas

Season with fresh lime juice and chopped cilantro

Serving Size: makes 12-1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user CHERIC1.