1 cups brown or green lentils, uncooked
8 cups water or vegetable broth
1 bunch kale
8 oz mushrooms, halved or quartered
1 large onion, chopped
2 large carrots, thickly sliced
2 ribs celery, chopped
Kabocha or other winter squash
2 bay leaves
4 cloves garlic, minced
1 Tbsp coconut aminos, or tamari
freshly ground pepper, to taste
1 can Coconut milk
1. Soak lentils over night. Rinse well. Put them into the pressure cooker or pot along with the water or broth.
2. While the broth is heating, chop the vegetables. Skim any forms that appear at the surface. Add all ingredients to the pot and stir. Cover and simmer until the lentils are tender, about an hour; add water as necessary.
3. Remove the bay leaves, add coconut milk, and check the seasonings, adding more seasoning and salt, if desired. Garnish with chopped fresh parsley, if you like.