1 T. virgin coconut oil (or use water and steam-sauté)
3 med. sweet potatoes, peeled and cut into ¾ inch chunks
1 large onions, peeled and chopped
2 stalks celery, chopped finely
3 large cloves garlic, minced
3 cardamom pods
1 T. curry powder
1 T. fresh ginger, peeled and grated or pulsed in a chopper until fine
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. Real Salt or Michelle’s Low Salt Seasoning
½ tsp. ground red pepper (or less if preferred for milder soup)
32 oz. carton organic vegetable broth (or water)
16 oz. dry lentils, rinsed
5 cups water
2 cups green beans, ends snapped and cut in pieces

Melt the coconut oil (or if steam sauteing, heat ¼ cup water) in a six quart soup pot. Add the onion, celery, garlic, cardamom pods and sweet potatoes. Cover the sauté for about 10 minutes or until onions are tender. Stir occasionally and add extra water if necessary so that it will not scorch. Stir in the spices: the curry powder, fresh ginger, cumin, coriander, choice of salt and ground red pepper (if using). Add the vegetable broth, dry lentils, green beans and water. Heat to a boil, reduce heat, cover and simmer for 45 minutes or until lentils are tender, stirring occasionally. Remove the cardamom pods if you are able to find them. They should float to the surface. Serve.

Note: Research shows that Indian spices sush as the turmeric in curry powder has amazing healing properties for our cells. The curcuminoids in turmeric have anti-imflammatory properties and show promise in preventing cancer growth, Alzheimer’s disease and hearth disease.