Today I was in the mood for some lentil soup. The weather outside is just beginning to feel like fall and that's a great time to enjoy soup. Lentils are one of my favorite grains and cook up amazingly well. The recipe began as a lentil soup, but then I started throwing in all sorts of ingredients and before I knew it, I had a curry on my hands. I served it in a bowl but would be great over rice or quinoa. The sweet potatoes and coconut milk add sweetness that makes my palate sing. 

Coconut and Lentil Curry 

Ingredients:

• 2 cups vegetable broth
• 1 cup green lentils
• 1 medium sweet potato, peeled and diced
• 1 small onion, diced
• 1 cup celery sliced
• 1 cup cauliflower, chopped
• 2 tsp. turmeric 
• 2 tsp. Gram Marsala 
• 1 can coconut milk

Directions:

1. Combine broth and lentils in a medium pot on medium heat.
2. Add remaining ingredients except coconut milk and bring to a boil.
3. Lower heat and simmer until sweet potato and lentils are tender.
4. Stir in coconut milk and heat through.
5. Serve over rice if desired.