Curried Chowdery Soup
Sweat 1 cup each diced red onion, celery, and carrots in about 1/4 cup olive oil with a heavy pinch of kosher salt
Add 6 diced red potatoes, and about 1/2 pound each of brown rice and red lentils
Add 1 gallon of water (but broth would be better!) and mild curry powder to taste (I used about 1/4 cup) along with a couple of bay leaves.
Simmer until the potatoes are tender and the rice is cooked, then add 3 cans of cocnut milk.
Adjust the seasoning (perhaps by throwing in another 1/4 cup of mild curry powder!)
Serve - if you have them around garnish with chopped fresh mint and basil
This soup disappeared fast, no leftovers survived to reach the photo session!
(X-Posted to food_porn, vegancooking and my journal)