Yellow Lentil Soup

I made this soup

for dinner the other night

and it reminded me of

the food that I would

daily enjoy in Nepal.

And served with

Naan and Chicken Satay...

Sooooo Good!

Yellow Lentil Soup

Adapted from Martha Stewart

1 teaspoon coconut oil
1 teaspoon ground coriander seeds 

2 cups vegetable stock

4 cups chicken stock
1 1/2 cups yellow lentils (12 ounces)

Salt & Pepper

1. Heat oil and coriander seeds in a medium saucepan over high heat for 1 minute. 

2. Add stock and lentils. Bring to a simmer. 

3. Reduce heat, and simmer gently, partially covered, until lentils are tender and most of the liquid is absorbed, 40 to 50 minutes. Stir in salt and pepper to taste