It's almost my birthday again so that means I've taken a year hiatus from a blue dot kitchen's blog. Oh dear, but I'm back. I never stopped cooking or writing recipes, articles and food stories, but I needed some space to figure out just what part this blog plays in my life and feel so much clearer.
   I want to share my recipes and cooking adventures. I'm not   interested in selling you anything or filling this space with advertisements. I love your comments and presence and just knowing I have a few kindred souls out there. So thanks for being patient and here's a delicious soup I recently made that I think you'll enjoy. You can make it in the rice cooker! 

 Makes about 1 1/2 quarts 
Ingredients
3 tablespoons coconut oil
2 cups chopped onion
1 tablespoons minced fresh ginger
6 garlic cloves, minced
1 fresh chili pepper (you choose heat level) minced
1 cup red lentils washed
1 large diced sweet potato
2 teaspoons toasted and freshly ground whole coriander
2 teaspoons toasted and  freshly ground whole cumin
2 teaspoons dried turmeric powder
2 cups  chopped tomatoes
1 can/ 13.5 oz unsweetened full fat coconut milk
3 cups or more water
1 teaspoon sea salt or to taste
¼ teaspoon cayenne if you like it hotter
1 tablespoon brown sugar or maple syrup
Juice and zest of one lime
½ cup chopped cilantro

Instructions
In a rice cooker
Saute onions until soft in coconut oil about 10 minutes
Add ginger, garlic and chili
Sauté until soft and melty
Add lentils, sweet potato, spices, salt, coconut milk and water.
Liquid should cover solids by about 2 inches if not add more water.
Cook on regular cycle or until lentils and sweet potatoes are soft 
Puree with hand held blender or in blender. It's also good chunky
Add chopped tomatoes, lime and zest, sugar and cilantro
Taste and correct seasoning

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