Our lives in one pot: hearty veggies, Jamaican curry and coconut with a little New Orleans spice.
Author: One Moore Bite
Ingredients
1 yellow onion
1 red bell pepper
½ lb green beans
2 white sweet potatoes
½ small kabocha squash
4 oz. baby portobello mushrooms
½ lb brown lentils
1 tablespoon dried sage
2 teaspoons celery seed
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons curry powder
3 tablespoons blackening seasoning
1 tablespoon garlic powder
1 teaspoon chili powder
3 garlic cloves, minced
1 bay leaf
¼ fresh ginger
Juice of ½ lime
1 quart of vegetable broth
2 cups of water
1 cup organic unsweetened coconut milk
¼ cup freshly cilantro
1-2 tablespoons olive oil
Salt
Pepper
Instructions
Prep all your vegetables before you begin. Chop the potatoes (peeled), squash (peeled), bell pepper (seeded) and green beans (trimmed) into 1-inch chunks.
Heat a large cast iron stock pot over medium heat with 1-2 tablespoons of olive oil in the bottom. Start by sauteeing the onions, garlic, bell pepper and mushrooms with salt and pepper. When the onions have slightly softened, add the potatoes and pumpkin with a little more salt and pepper.
Add the remaining veggies and lentils, vegetable broth, water and flavorings (all except coconut milk, lime juice, and cilantro). Stir to combine, scraping up any bits from the bottom of the pot.
Bring the soup to a boil and then reduce the heat to simmer. Cover the pot and allow the soup to simmer for about 20-30 minutes, until the potatoes and lentils are tender.
Stir in the coconut milk and allow the soup to simmer another 10 minutes more.
Just before serving, stir in the freshly chopped cilantro and lime juice. Serve hot in bowls and garnish with remaining fresh cilantro.