Lentils are one of the highest vegetarian sources of protein!

1 cup Green lentils-sorted and washed

Cooked with 2 cups of water about 45 min on low heat.( if you use the sprouted lentils it’s less time-follow their directions)

1 cup of sliced shitake mushroom and 1 Tablespoon of crushed garlic-sauteed in 2tablespoons of coconut oil or grapeseed oil

1 can organic coconut milk 13.5-14oz unsweetened

Approx. ¼ cup of Braggs Amino Acids

1-2 limes

Cilantro-1/4 cup added at very end

Add all of the above except the limes and cilantro to the cooked lentils and let simmer for 30 minutes or more for the flavors to blend and deepen. Add water if necessary to reach the desired soup thickness. Then add ¼-1/2 cup of freshly squeezed lime juice – and let everything sit for at least 20 minutes before serving. Do not boil again once the lime juice had been added. Add Cilantro when you eat the soup. This soup is better the next day!