serves 4-6


2 T olive oil
1 large onion chopped
3 stalks of celery –chopped
2 carrots – chopped
3 cloves of minced garlic
2 T minced peeled ginger
1 level tsp. of tumeric
1 tsp of sea salt
28.5 -32 oz. organic chicken or vegetable broth
2 c water
1 1/2 cups of rinsed red lentils
1 14 oz can organic coconut milk (not light)
1 large yam peeled and cut into ½ inch cubes
1 medium head of broccoli – cut into bite size pieces
1 T fresh lime juice
3 T cilantro

Heat oil over medium heat in a large sauce pan, add onion, celery, carrots, garlic, ginger, tumeric and salt.
Cook over medium heat for 10-15 minutes until vegetables are soft, stirring occasionally.  Add lentils, yam, broth and water, bring to a boil.  Reduce heat to a gentle simmer for 20-25 more minutes.  Until yams and lentils are cooked and soft.

Add coconut milk and broccoli.  Simmer for 5 more minutes. Add lime juice, salt
and pepper to taste. Garnish with freshly chopped cilantro.

Dr. Lai and Dr. Sinclair

Doctor of Naturopathic Medicine Lai
Doctor of Naturopathic Medicine Sinclair

Additional Practitioners + Friends