1 tbsp coconut oil
1 onion chopped
2 cloves garlic, minced
1 tbsp ginger root, minced
1 lb mushrooms, sliced (prepared and drained)
1/2 lb fungi (prepared and drained)
2 tsp chopped fresh seasoning
2 cups lentils ( washed and drained )
Chopped carrots
Chopped sweet pepper
Chopped pumpkin
8 cups natural spring water
1 large hot pepper
Salt to taste
Heat the oil in a strong bottom pot. Saute' the onion, garlic and ginger and fresh seasoning until soft. Add the mushrooms. When the mushrooms begin to wilt stir in the lentils, coating them well with the oil and spices. Cook, stirring until all the moisture has been absorbed. Add water, carrots and pumpkin. Simmer until the lentils are cooked. Add more liquid if the soup gets too thick. Turn stove off and add sweet peppers, garnish with chopped tomatoes and celery and serve hot.
