Creamy Potato Soup with Peas and Sun-Dried Tomatoes

Creamy Potato Soup With Peas and Sun-Dried Tomatoes

4 red potatoes, diced
1/2 yellow onion, diced
1/4 cup red lentils
1/2 cup cooked brown rice, mooshed up
3-4 sun-dried tomatoes, cut up
1 cup frozen peas [these go in later]
Seasonings to taste: cumin, grated turmeric root, coriander, dill, ground rosemary, liquid smoke, salt
olive oil [optional]
Silk plain soy milk

In a nonstick wok, Saute onions till carmelized
Throw in diced potatoes, lentils, rice, tomatoes, 2 cups water and seasonings.
Simmer 1/2 hour to 45 minutes until lentils and potatoes and tomatoes are soft.
Stir in soy milk, 1/2 to 1 quart. Stir in frozen peas and heat until flavors are blended.