Joan's (vegetarian) soup with mung beans, lentils, quinoa & kale

Course Soups and Stews

Ingredients in this Recipe

1 bunch organic lacinato kale, deveined, coarsely chopped
1 cup light coconut milk
1 cup small green lentils
1 medium yellow onion
1 small bunch basil leaves
1 small bunch flat leaf parsley, finely chopped
1 tablespoon refined organic coconut oil
1/2 cup mung beans
1/2 cup quinoa
1/2 lemon, juiced
1/2 teaspoon ground cumin
11/2 teaspoons turmeric
2 3 organic roma tomatoes
20 25 small crimini (or white) mushrooms, cubed
sea salt (to taste)

Recipe Preparation

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