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Lentil Soup


Makes 6 Servings


½ TSP garlic powder

½ TSP paprika

½ TSP fine sea salt

¼ TSP ground cumin

¼ TSP dried oregano

½ TSP dried basil

2 garlic cloves, finely chopped

2 large onions, cut into chunks

2 celery stocks, diced

1 carrot, sliced

1 potato, cut into chunks

¼ cup shoyu (low sodium soy sauce)

5 Cups vegetable broth

3 tomatoes, cored and cut into chunks

1 ½ cups brown lentils

2 Slices of your favorite bread


Combine the garlic powder, paprika , salt , cumin, oregano, basil in a small bowl. Heat little bit of vegetable stock in a large pot over medium high heat, and add the garlic , onion , celery, carrot, and potato. stir in half the seasoning mixture and to shoyu. Cook, stirring frequently, for 7 minutes or until the onions are tender.


Add 4 cups of water, the broth, tomatoes, and lentils. Bring to a boil over high heat, then reduce the heat and simmer with the lid askew for 30 minutes. Add the remaining seasoning mixture and cook for 20 minutes longer or until the lentils are soft and soup is desired thickness. Meanwhile, pan roast the cubed bread in a dry skillet until nice and toasted. Ladle Stew into the bowls and garnish with croutons.


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