Lentil Soup (Serves 4)
#Eating Alive
#Stage 1
#Recipe
4 cups water or stock
1 cup brown lentils
4-6 stalks celery or broccoli: chopped
2 carrot: sliced
1 large onion: chopped
1-2 cloves garlic: minced
2 Tbsp. butter or oil
2 Tbsp. wheat-free tamari soy sauce
3 tsp. parsley
1 tsp. sea salt
1/2 tsp. each: basil, oregano and thyme
1/2 tsp. cayenne red papper
Several dashed of kelp
Optional: 1/2 tsp. dill weed
Bring the lentils, vegetables and water or stock to a boil on high heat, then simmer for 1 hour on low heat or until the lentils are very tender. Add the remaining ingredients and simmer another 15-20 minutes, stirring occasionally. Serve hot and enjoy. Keep 7 days in the refrigerator or may be frozen for later use.
