Lentil Tomato Soup
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Ingredients
- 8 cups of water or vegetable stock
- 2 cups of dry lentils, soaked and cooked
- 4 tomatoes, chopped
- 4 stalks of celery chopped
- 1 onion, chopped
- 2 tablespoons tamari sauce
- 2 cloves of garlic, minced
- ½ teaspoon thyme
- ½ teaspoon oregano
- 1 clove of garlic, minced
- ½ teaspoon parsley, chopped
- 1 teaspoon of olive oil
- Celtic Sea Salt
- Black Pepper
- 1 teaspoon sea kelp
Instructions
- Cook the lentils and water for 30 minutes in a large pot over medium heat. Add the onions, tomatoes and vegetables and cook for another 30 minutes or more. When the lentils are tender, add the herbs and remaining ingredients and continue cooking on low to medium heat for 25 minutes or until tomatoes have turned to liquid. Keep stirring occasionally.
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