Lentil Soup

Lentil Soup


1 1/2 cups of cooked C&F brown lentils

1 tbsp olive oil

2 cloves of crushed garlic

2 large onions

2 sticks celery

1 carrot

1 potato chopped

4 tbsp soy sauce

1/2 tsp of garlic powder

1/2 tsp of basil

1/2 tsp of paprika

1/2 tsp of sea salt

1/4 tsp cumin and oregano

10 cups of water or stock (2 Massel "beef style" stock cubes - vegan)

1 can of tomatoes


Cooking directions for lentils:

In a large pot, for each pound of lentils (about 2 cups) add 10 cups of hot water.

Simmer gently with lid tilted until desired tenderness is reached, about 30 - 45 minutes.


Cooking directions for soup:

Fry vegetables in oil for about 7 minutes or until tender, add soy sauce and seasonings.

Fry for about 5 minutes.

Add stock, tomatoes and lentils and simmer for an hour or until lentils are really soft.

Serve with bread croutons.

Decorate with carrots.