Delicious Vegan Soup With Mung Beans & Kale

• 1 tablespoon refined organic coconut oil
• 20-25 small crimini (or white) mushrooms, cubed
• 1 medium yellow onion
• 1 organic red pepper, cubed
• 1 bunch organic lacinato kale, deveined, coarsely chopped
• 2-3 organic roma tomatoes
• 1 small bunch flat leaf parsley, finely chopped
• 1 small bunch basil leaves
• 11/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 -1 teaspoons crushed red pepper
• sea salt (to taste)
• 1/2 lemon, juiced
• 1 cup small green lentils
• 1/2 cup mung beans
• 1/2 cup quinoa
• 1 cup light coconut milk

1. heat the oil in a heavy deep pot or dutch oven, then add and sautee the cubed mushrooms, onions, and red bell peppers with turmeric and cumin until tender, about 7-8 minutes.
2. add the lentils, mung beans, crushed pepper, salt and about 3-4 cups of water (or broth of choice), and allow them to cook (simmer) covered for about 30-35 minutes (check to make sure they are cooked and tender-you may need to adjust your water, as in, add more).
3. when the lentils and mung beans are cooked and tender, add the quinoa, cubed tomatoes, finely chopped parsley, kale, and most (3/4) of your coconut milk.
4. simmer another 10-15 minutes. add your freshly squeezed lemon juice (adjust amount to your taste, or omit). top with chopped basil and your remaining coconut milk. serve hot.

coconut oil, crimini, yellow onion, red pepper, lacinato kale, roma tomatoes, flat leaf parsley, basil, turmeric, ground cumin, red pepper, salt, lemon, green lentils, mung beans, quinoa, light coconut milk

Taken from food52.com/recipes/18219-delicious-vegan-soup-with-mung-beans-kale (may not work)