Lentil Soup

2 T olive oil

2 large cloves garlic, minced

1 large onion, diced

2 celery stalks, diced

1 carrot, sliced

4 T tamari spice mixture

½ t garlic powder

½ t basil

½ t paprika

½ t salt

¼ t cumin powder

¼ t oregano

black pepper to taste

1 T brown sugar; bay leaf

10 cups water or stock

3 tomatoes, chunked

3 cups brown lentils

2 T lemon juice

1 T wine vinegar

In large soup pot, sauté veggies (not including tomato) in oil until tender, adding tamari and ½ of spice mixture while sautéing. Add water/stock, tomatoes, and lentils. Cook over medium-high heat until it boils; reduce heat, and cook for one hour, stirring occasionally. Add remaining seasonings and cook for one more hour. Add water ¼ at a time, if necessary, if soup becomes too thick while cooking.

copyright © September 2002