Veggie Curry Soup

2 T olive oil

1/2 cup chopped sweet yellow onion

2 cloves garlic, minced

3/4 cup fresh shiitake or oyster mushrooms, cleaned and sliced

2 tsp curry powder

1 tsp ground cumin

1/8 tsp ground red pepper

1 tsp salt

6 cups vegetable broth

1/3 cup chopped roasted red peppers

8oz (about 1 1/3 c) prepared jasmine rice

8oz (about 1 1/3 c) prepared brown rice

8 oz (about 1 1/3 c) prepared black lentils

1 cup coconut milk

1 tsp dried cilantro leaves

In a large dutch oven, or soup pot, over medium heat, heat olive oil and saute onions and garlic until onions are translucent, about 5 mins. Add in mushrooms and cook 2 to 3 minutes more. Add spices and salt and stir. Add 3 cups of vegetable stock and stir well. Add red peppers, rice and lentils and stir. Add remaining 3 cups of vegetable broth and bring to a simmer. Simmer about 15 to 20 minutes on low heat. Add coconut milk and cilantro and simmer for 5 mins more. Add additional salt to taste. Serve warm with a drizzle of coconut milk  and some sliced roasted red pepper.

Try various types of rice and lentils to switch up colors and flavors!

Original recipe