red lentil soup:
>saute 1 chopped medium onion, 3 chopped carrots,
2 chopped celery stalks,
2 minced cloves of garlic in coconut oil.
>add 4 cups veg broth, 1 1/2 c red lentils
& cook for about 45 mins to 1 hr.
>toward the end of cooking at 1 1/2 tsp salt,
1/2 tsp curry powder & black pepper & cayenne to taste.
>put a can of chickpeas (rinsed), 2 Tbs tahini,
2 cloves of garlic, the juice of 1 lemon & olive oil
in a food processor & blend.
>add more olive oil (for consistency), salt & pepper to taste
& blend some more.