Mulligatawny

2 T vegetable stock
1 T olive oil
1/2 medium yellow onion
2 cloves garlic, minced
1 cup diced zucchini (1 medium)
1 cup chopped fresh fennel bulb
1 large carrot, diced
1 rib celery, diced
1 t black or yellow mustard seeds
1 t ground coriander
1/2 t ground cumin
1/8 t ground cinnamon
12 black peppercorns, crushed (or 1/8 t ground)
1 cup diced fresh or canned tomatoes, with juice
1/2 cup red or brown lentils
2 t grated fresh ginger
1/2 cup coconut milk
1 T fresh-squeezed lime juice
3/4 t salt

Heat the stock and oil in a large stockpot over medium heat. Add the onion and garlic and saute' for 2 minutes, then add zucchini, fennel, carrot, celery, mustard seeds, coriander, cumin, cinnamon and pepper, and saute' 3 minutes longer.
Add 5 cups of water, the tomatoes, lentils, and ginger and bring to a strong simmer over medium-high heat. Reduce the heat to medium-low, cover and simmer 30 minutes. Puree' the soup with an immersion blender or transfer to a blender jar in small batches to puree'. Return it to the pan. Add the coconut milk, lime juice and salt and heat through. Enjoy!