Lentils & Curry Lemon Grass Soup

Lentils & Curry Lemon Grass Soup
4 cups cooked Chana  ( Lentils)
1 large onion cone #2
2 garlic cloves minced
 1 can coconut milk
2 cups yams cone #3
2 cups sweet potato cone #3
2 cups colorful bell pepper
2 cups portobella mushrooms cone #4
2 cups carrots cone # 4
Bay leaves -2
  1 tsp of each 
Seasoning: cumin, cinnamon, fennel, black pepper,lemon grass, salt, curry
Cook beans in large qt pan until tender, add in potatoes and cook medium click low. 20 min
Add in seasoning onion, let simmer, then add in soft veggies and coconut milk.


Pumpkin lemon-aide

Pumpkin lemon-aide
5 1/2 cups water 
1 1/2 cup lemon juice, fresh squeezed
1 cup organic pumpkin puree
1/4 cup maple syrup
1/2+ teaspoon cinnamon 
Pour lemon juice into blender
Add water, maple syrup, pumpkin. Pulse to a pulp!
Pour over ice to enjoy a little taste of wintery heaven. YUM!

Pumpkin Chili


Pumpkin Chili      Serves 12
1 T. Avocado or grape seed oil
1 Large onion
6 Cups pumpkin (or other squash) diced, (cone 3 on Salad Master)
8 Cups cooked beans and/or lentils
4 Cups pureed tomatoes (fresh or canned)
Just enough water to cover beans and veggies so they can cook fully without burning at the bottom of the pot, but not enough to make it too soupy.
1 Tbsp. Chili powder
1 Tbsp. Ground cumin

1/2 tsp. ground cloves
Zest of 1/2 lemon 1 Tbsp. (or to taste) molasses  (the Treat!) 
1/2 cup sherry or other alcohol (the optional Trick ;-))
Salt and hot sauce to taste
Heat oil in large pot and grill onions till browned. Add all other ingredients. Salad Master ~ Cook on medium till clicking then low until squash is tender, or longer. Mortal pots ~ cook on medium until boiling for about 10 mins then low till squash is tender, or longer. Even better the second day so for a party, make it a day ahead. Also freezes great. Perfect served over polenta or rice!  Recipe by Kai