Vegetable and Lentil Soup -- vegan, satisfying, delicious dinner

So, here, once again, we are. Crockpot working hard and me resting on my laurels. Papa Ed is coming over tomorrow, and apparently he likes lentil soup. So, I made some. The thing is, the flavour combination in this is extraordinary. It's definitely more than the sum of its parts. Wish I could share it with you. This makes a batch big enough to fill my crockpot. If yours is little, divide the recipe in half. Or make the whole thing and invite someone over to share. So good.

ingredients:

3 tbsp extra virgin unrefined organic coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion
2 cups very finely chopped green cabbage

2 cups du puy lentils

2 cups frozen green peas

1/4 cup almond butter
1/4 cup coconut butter

2 cups diced carrots

6 cups diced sweet potatoes

1 cup diced broccoli hearts

4 tsp sea salt
2 tbps oregano
black pepper

9 cups water (I add boiling)

2 tbsp lime juice


directions:

1. layer the ingredients in the order listed, reserving the lime juice
2. cook (I did it on High for 4 hours)
3. turn off and add the lime juice, stirring thoroughly to make sure the coconut butter and almond butter are fully incorporated
4. serve or let the flavour mature and serve the next day
5. I will definitely serve this with homemade rolls or garlic bread. But it would be great with not-bread toast (plain or savoury) as well.