Lentil Vegetable Soup

Since we've been having so much bread, I thought it nice to break up the last night in Austin with a refreshing dinner of veggies! What better than a hearty thick soup.

Prep night before

Boil

• 1.5 bunches of asparagus, break into pieces after pealing the bottom half and pitching the hard stems ends
• celery heart and parts you don't use for celery with peanut butter (about 2c worth in total)
• 1.5c water
• 1/4c saki
• 2T chicken stock powder
• 3 small bay leafs

When tender, puree mix (except for bay leafs, return back to pureed stock). Then add very thinly sliced vegetables such as purple carrots, red bell pepper, diakon radish, and garlic cloves. Add one cup of green lentils stir into warm puree. Let cool and put in fridge.

Next day, reheat on stove add chopped cilantro and spices (crush and mule: fenugreek, lemon pepper corns, cardamom, black cumin, cumin, and a pinch of salt) on medium for 30minute. Add olive oil to taste. If needed add another 1/4 to 1c of water if its too thick for your taste.