| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soups, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 2 | Garlic cloves, minced | |
| 1 | lg | Onion, chopped finely |
| 2 | Celery stalks, diced | |
| 1 | Carrot, sliced | |
| 1 | Potato, diced | |
| 4 | tb | Tamari |
| 1 | ts | Basil |
| 1/2 | ts | Spanish Paprika |
| 1/2 | ts | Cumin |
| 1 | ts | Oregano |
| 10 | c | Stock |
| 3 | 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. "The Cookbook for People Who Love Animals" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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