Lentil Soup – Serves 6 to 8
2 cups uncooked green lentils (rinsed)
2 TBL lemon juice
Enough water to cover lentils to soak

Soak green lentils in warm filtered water, stir in 2 TBL lemon juice, cover and leave in warm place for about 7 hours. Drain, rinse, place in soup pot. It's very important to soak lentils – so that they will be thoroughly digestible.

4 to 6 cups of water to cook lentils
1 medium onion, chopped
2 cloves garlic, minced

Add water, garlic, and onion to lentils in pot. Bring to a boil and skim foam off the top. Cook for about an hour until lentils are tender.

Soup Ingredients:
1 TBL olive oil
1 medium onions, chopped
2 cloves garlic, sliced
4 carrots, sliced or chopped
1 TBL dried thyme
1 TBL dried basil
1 tsp oregano
4 cups of water or organic stock (vegetable or chicken)
1 (1 lb.) can tomatoes, chopped/crushed
2 tsp sea salt
1/4 tsp black pepper
soaked and cooked lentils
1 cup fresh parsley, minced
1/4 cup tamari (wheat-free soy sauce)
1/2 cup cooking sherry

In a large pot, sauté onion, garlic, and carrots in oil. Add thyme, basil, oregano for the last minutes of sautéing. Pour in water or stock, tomatoes, salt, pepper, and lentils into pot, and bring to a boil. Lower heat and simmer about 30 minutes. Add parsley, tamari, and sherry, and continue cooking for 10-15 minutes. Adjust seasoning to taste. I used all organic ingredients except the sea salt and sherry.

Resources:
Stop Your Cravings by Jennifer Workman, M.S., R.D.
The Shoshoni Cookbook by Anne Saks and Faith Stone
Yoga Kitchen by Faith Stone and Rachael Guidry
Nourishing Traditions Cookbook by Sally Fallon and Mary G. Enig, PhD
Traditional 100% Organic Virgin Coconut Oil by Tropical Traditions
What's Cooking America
Squash by Wikipedia
All About Winter Squash by Sam Gugino

Belen Carmichael, NLC
Life Coach
303.437.3806

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