Bean, Kale, Lentil and Yam Soup

* I only used the green kale in this soup

2T coconut oil

2T fig balsamic vinegar
2 lg. shallots - sliced thick

5 lg. cloves of garlic - minced

1 med. onion - chopped

2 celery ribs - sliced

2 yams - scrubbed, quartered, sliced

1T± Garam Masala

1t fresh ground garlic-sea salt

½t fresh ground pepper

4 c chopped kale - green, red or a mix*

2 14.5oz cans diced fire roasted tomatoes

1-2 14.5oz cans mixed beans - drain-rinse 

⅔c dry brown lentils 

4c water

2-4T± chicken soup base
1T sugar or honey

Put the oil and vinegar in a 5qt pot and heat, just enough to melt the coconut oil.  Add all the prepared vegetables and seasonings.  Toss-stir around, gently, so everything is coated.  Leave this on the stove, with no heat, for a couple hours, turning over occasionally to continue to coat and marinate all the vegetables.

Sauté and stir for 10-15 minutes to brown a little.  (The oiled-seasoned vegetables could be oven-roasted, at this point, if you prefer.)  Add the remaining ingredients and simmer on low until the yams, kale and lentils are tender.  Beans and lentils are a great combination.  I read the other day that brown lentils have the distinction of being one of the highest in the beans-legumes category, in fiber and protein.  I'll be using more of these in future recipes.

Check seasonings, making any changes needed.  This turned into a really interesting, sort of Indian or Indonesian, slightly sweet, slightly spicy soup.  Serve with some nice crusty, buttered bread. . .Lin