Vegetable Red Lentil Soup

By á-174313

Super foods Soup

Ingredients

• 10 c pure water, stock, broth, or vegetable bouillon (unsalted)
• 1 1/2 c dry red lentils
• 4 stalks celery, chopped
• 1 medium to large stalk broccoli, finely chopped
• 1 small zucchini, sliced in half moons
• 1 1/2 to 3 c chopped yam/orange sweet potato (1 large or 2 small), rinsed 2 to 3 times
• 3 large carrots, chopped (about 1 1/2 c or bit more)
• 1 large onion, chopped (about 1 1/2 to 2 cups)
• 3 cloves garlic, minced
• 3 T tamari soy sauce or substitute
• 1/2 c finely chopped fresh parsley or 3 T dried parsley flakes
• 3 unsalted vegetable bouillon cubes or 4 t vegetable broth powder
• 1 to 1 1/2 t celtic sea salt or substitute
• 1 t basil
• 1 t paprika
• 1 t oregano
• 1/4 t ground seaweed or nova scotia dulse
• 2 dashes cayenne pepper
• 1 to 2 t honey (optional)
• 1 to 2 T extra-virgin olive oil (optional)

Preparation

Step 1

Steam the yams and carrots for 10 minutes then place them with the water, lentils, celery, broccoli, and zucchini in a large soup pot. Bring to a boil, then simmer 30 to 45 minutes. Saute the onion and garlic in water. Add onion and garlic and remaining ingredients except oil to the soup pot. Simmer another 20 to 25 minutes. Add oil if desired. Serve hot. This soup is a meal in itself but may be served with other accompaniments. Keeps 5 to 7 days refrigerated. May be frozen, but is best served fresh.