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Lentil soup

Yield: 6 Servings

Ingredients:

• 2 tb Vegetable oil
• 2 ea Garlic cloves minced
• 1 lg Onion chopped finely
• 2 ea Celery stalks diced
• 1 ea Carrot sliced
• 1 ea Potato diced
• 4 tb Tamari
• 1 ts Basil
• 1/2 ts Spanish Paprika
• 1/2 ts Cumin
• 1 ts Oregano
• 10 c Stock
• 3 ea Tomatoes chopped
• 1 1/2 c Red lentils

Instructions:

In a large pot heat the oil over medium heat & add the garlic & onions. Saute for 2 minutes. Add the celery carrot & potatoes & saute for 8 minutes. Add the tamari & the seasonings & continue to saute gently for another 5 minutes. Add the stock tomatoes & uncooked but washed lentils. Bring to a boil reduce heat & cook for 1 hour. Stir frequently. The lentils should puree cook for longer if they need to puree more to thicken the soup.

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