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.