Katie and Miruna pull back the curtain on the women behind the mics. Tune in to learn more about She’s My Diary’s equal parts.See us on social!@shesmydiary_Intro and Outro music composed by Christopher Chaput; artist name: CHAPPYRecipes Katie mentioned:MOROCCAN LENTIL SOUPINGREDIENTS1 tablespoon coconut oil1 cup chopped onion1 cup chopped celery1 cup chopped carrot1 cup chopped white fingerling potato2 garlic cloves, minced1 teaspoon salt1 teaspoon pepper2 teaspoon turmeric2 teaspoons ground cumin2 teaspoons ginger2 teaspoons paprika1 teaspoon ground cinnamon1 cup green lentils1 cup red lentils4 cups vegetable broth2 cups water1/4 cup tomato paste1 cup coconut milk1 tablespoon lemon juice2 - 3 cups spinachINSTRUCTIONSHeat the oil in a large stockpot or Dutch oven. Add onions, celery, carrot, potato, and garlic, and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and spices and cook for about 2 minutes.Add lentils and saute 1 - 2 minutes, then add the broth, water, and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover, and reduce to simmer for 30 minutes.Remove from heat and stir in coconut milk, lemon juice, and spinach until the spinach has wilted. Serve immediately and top with your desired toppings.For garnishes, I like to do a dollop of coconut yogurt, cilantro, red pepper flakes, cracked pepper, and jalapeno slices. A little spicy, a little creamy and so good!GREEN SOUPhttps://www.pinterest.com/pin/252412754104608348/

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