Ingredients:

2 cups red lentils, cleaned and rinsed

2 quarts water

2 tsp. Spectrum Naturals olive oil

1 medium onion, diced

2 garlic cloves, peeled and minced

1 tsp. fresh ginger, rinsed and chopped very fine

2 tsp. panch puran (5 whole spices from India)

1 tsp. cumin powder

1 tsp. curry powder

1 cup shiitake mushrooms, chopped

1 cup white mushrooms, chopped

1 cup celery, diced

½ cup carrots, diced

½ cup green pepper, diced

1 tbsp. Frontier vegetable broth powder

½ bunch cilantro, chopped to taste

Life Lines sea salt

Frontier black pepper to taste

Directions:

1. In a stockpot, combine red lentils and water, bring to a boil. Simmer uncovered for 25 minutes or until soft. Skim foam from the surface until it subsides. Set aside.

2. Heat oil in a skillet and sauté onions, garlic, and ginger until golden brown or about 10 minutes.

3. Add panch puran, cumin, and curry powder and stir for 2 minutes.

4. Add mushrooms, celery, carrots, and green pepper: let them sweat, about 5 minutes or until soft.

5. Add this vegetable mixture to the pot of cooked lentils. Stir in vegetable broth powder, sea salt, and black pepper. Check seasonings and add if needed. Simmer for few minutes and add cilantro at the end.

6. Serve hot with baguettes.