Lentil Mushroom Soup with a Kick!

 Lentil Mushroom Soup with a Kick!

This soup is multilayered and absolutely delicious - it is more than the sum of its parts! And it's so easy to make - perfect for a weeknight, especially paired with a salad and a piece of crusty baguette. Enjoy!

Ingredients:

• 3 Tbsp. avocado oil or other neutral cooking oil
• 4 cups of water and enough vegetable bouillon cubes or paste for 4 cups of water OR 4 cups of pre-made vegetable stock
• 8 oz cremini mushrooms, roughly chopped or thickly sliced
• 1/2 package TJ's pre-cooked lentils (or more for heartier soup)
• 1/3-1/2 package TJ's frozen brown rice, nuked
• 3 cloves of garlic, roughly sliced
• Handful of collard green leaves, kale, or chard, torn into bite size pieces
• 2 green onions, roughly chopped
• 3 Tbsp. white wine
• 1/2 tsp. turmeric powder
• Black pepper to taste
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. coriander
• Handful of cilantro leaves
• 1/2 can TJ's coconut milk (full or reduced fat) [if it's separated, just use half of the solidified part and half of the liquid]
• 5-6 threads of saffron, crumbled between your fingers

Directions:

1. Heat a large pot over high heat for one minute. Add oil. Add mushrooms, lower to medium-high heat, and stir frequently to prevent sticking, about 2 minutes or until just starting to brown. Add white wine and cook one more minute.
2. Add water and bring to a boil, then dissolve bouillon cubes OR add stock and bring to a boil. Lower heat to medium and leave at a simmer.
3. Add turmeric, pepper, garlic powder, onion powder, paprika, and coriander. Stir well.
4. Add cilantro and greens and stir well. Continue cooking and stirring occasionally for 3-5 minutes.
5. Add coconut milk and sliced garlic and stir until coconut milk is dissolved, about 1-2 minutes.
6. Add lentils and rice. Stir well.
7. Turn off heat. Add green onions and saffron. Stir well and let it sit, covered, for a few more minutes before serving.