Lentil Vegetable Pottage
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
5-6
ingredients
- 5 cups water or 5 cups broth
- 3 stalks celery hearts, chopped in 1/4-inch moons
- 5 -6 medium carrots, sliced in 1/4-inch rounds
- 1 large onion, chopped small
- 2 garlic cloves, minced
- 2 tablespoons butter or 2 tablespoons natural oil
- 2 homemade bouillon cubes or 2 tablespoons simmered tamari soy sauce
- 1⁄4 cup finely chopped parsley or 3 teaspoons dried parsley
- 1 1⁄2 teaspoons sea salt
- 1 teaspoon basil
- 1 teaspoon homemade vegetable stock powder
- 1⁄2 teaspoon dill weed
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1⁄8 teaspoon cayenne
- 1 red bell pepper, chopped small (optional)
- gomashio (optional topping)
directions
- Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
- Simmer for about 1 hour on low heat, until lentils are tender.
- Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
- If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
- Correct spices to taste.
- Serve hot with gomashio sprinked on top, if desired.
- May be kept in fridge 5-7 days or frozen.
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