Another melt your heart in winter recipe. Compatible with vegetarians/vegans. 

Ingredients:

1 tbsp coconut oil.

1 red pepper

1/2 cup chopped carrots

2 celery stalks, chopped

1 onion, chopped

Ginger, grated (1 inch)

Garlic, 2 cloves, grated.

Salt and pepper to taste

1 tsp red chili flakes (optional).

1/2 medium yam, cubed.

1 can, brown lentils

2 cup coconut milk

Method:

1. Chop all vegetables and grate ginger and garlic. Put aside.
2. In a large saucepan or soup pot, heat coconut oil, Add onions, celery, carrots and peppers.
3. Add ginger, garlic until aromatic. Add salt, pepper and chili flakes.
4. Add yam.
5. In the mean time, use 1/2 of the canned lentils and 2 cups of coconut milk and puree in a blender.
6. Add pureed lentil, coconut milk mixture and remaining lentils to sauce pain.
7. Bring to a simmer and let flavors to mix and yam to cook. Stir occasionally.
8. Serve hot. No need for sides but a light sandwich or garlic bread would make a good addition!