Ingredients

• 1 C Lentils (I used a mix of Lima, Barley, Peas and Carrots)
• 3 C Vegetable Broth
• 1 stalk Scallions , chopped
• 1 white onion, chopped
• 4 cloves garlic, chopped
• 1 tsp sea salt
• 1 tsp pepper, ground
• 4 tomatoes, diced
• 1 bell pepper, chopped
• 1 inch turmeric, chopped
• 1 inch ginger, chopped

Instructions

1. Boil lentils in 2 cups broth for 20 minutes until it is half-done or until it has absorbed the stock.
2. Sauté tomatoes, bell-pepper, turmeric, ginger onion, garlic until aromatic. Add lentils and combine ingredients well.
3. Add 1 cup stock and 1 cup water and simmer in medium heat for another 20 minutes or until well done. Top with scallions to finish.
4.  Serve hot.

Option: You can add mushrooms for extra Umami.