Lentil Vegetable Pottage

Ingredients

• 5 cups water or 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 natural oil
• 2 homemade bouillon cubes or 2 tablespoon 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

1. 1

   Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.

2. 2

   Simmer for about 1 hour on low heat, until lentils are tender.

3. 3

   Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.

4. 4

   If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.

5. 5

   Correct spices to taste.

6. 6

   Serve hot with gomashio sprinked on top, if desired.

7. 7

   May be kept in fridge 5-7 days or frozen.