This delicious recipe is from my sister, Julie. It's easy to make once you've got the vegetables chopped! Feel free to get creative with ingredients! Green lentils are fine, but be sure to soak them for at least an hour and cook them for about 30 minutes. Typically, I make this from leftover chicken that I throw in the pot when I add the stock and lentils. To make your own stock, Boil the chicken bones with onion and celery. I chill it and remove the fat and bones to make a good low-fat stock. Be SURE you save the leftover coconut milk to make my delicious Double Coconut Meringue pie!