1 1/2 C red lentils
1/2 T Olive Oil
2 Portobello Mushrooms Chopped
4 Cloves Garlic Crushed
1 Large Red Onion Chopped
2 Green Peppers Chopped
4 oz Canned Jalapenos (with juice)
6oz Tomato Paste
1 T Chili Paste
2t salt
2t pepper
1T cumin
1T corriander
1 T oregano
1 Sprig of Fresh basil
6 C Vegetable Stock
10 Oz can unsweetened coconut milk
1 lb super firm tofu drained and pressed

Saute mushrooms, onion, green pepper, garlic in pan until tender (10-12 minutes)
Place all ingredients (plus the above mixture) into crock pot and set on low for 5 hours
Meanwhile, cut tofu into chunks and then saute in oil/cooking spray over medium heat 15-20 minutes rotating sides until firm/crispy
Once cooked, stir tofu into soup mixture and continue cooking

NOTE: If you do not have a slow cooker, this soup can be cooked on the stovetop.  Once you saute the vegetables, cook all ingredients except the tofu, tomato paste, chili paste and coconut milk in a large saucepan over medium heat, simmering for 20 minutes.  While cooking, saute tofu and then add to soup mixture.  Then, add the pastes and coconut milk and simmer 20 more minutes (stirring occasionally) or until lentils are tender and soup thickens. 

Recipe Created by Meg 2/19/07

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