Saute in a soup-pot or pressure cooker:

• Ghee, Butter or Coconut Oil, 2 Tablespoons
• Garlic,  4-7 cloves
• Onion,  1 large
• Ginger,   1″ knob, grated
• Turmeric,  1 Tablespoon
• Cumin,  1-2 tsp
• Cinnamon,  1/2 tsp.

Add:

• Broth or Water : 8-12 cups
• Lentils, Red, Brown, French, whatever, 1-2 cups
• Potato, 1 large, chopped
• Carrots or Yam, 2 cups chopped
• Tomatoes, canned or fresh, 3-4 cups
• Celery, 2 stocks, chopped
• Mushrooms (optional), 1 cup sliced
• Freshly ground black pepper, 1 tsp
• Himalayan salt to taste

Simmer for 40-60 minutes ’til done. Or bring to pressure in cooker and cook for 10 minutes, take off heat and let sit for 15 minutes. Gently mash vegetables with a potato masher or whisk to thicken the soup. Add fresh squeeze of lemon, lime or a dollop of plain yogurt, and garnish with cilantro or parsley.