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Lentil Soup - (serves 8-10)

3 cups lentils

11 cups water

1 onion suateed and carmelized

4-6 carrots

3 small potatoes

2 small sweet potatoes

1 28 oz. can diced or stewed tomatoes

1/2 cup fresh parsley

3 Tablespoons cooking wine

1 -1.5 Tablespoons soy sauce

3/4 teaspoon basil

1 heaping teaspoon of marjoram

(optional additions) spinach, meat, or other favorite veggies. 

Rinse lentils and follow by cooking lentils in water.  Bring to a boil and reduce to medium heat and cook another 30 min.  Meanwhile, suate onion until done or carmelized, then add to stockpot.  After the lentils have cooked for 30 min. add the remaining ingredients and let cook for another 20 min.  You can eat immediately, or let simmer on low for additional time. 

I like to serve this with warm corn bread.