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


  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.