Photo
Prep & Cook time
Ingredients & Amounts
2 C chopped Onions 2 stalks celery, chopped 1 1/2 C carrots, sliced 1 1/2 C zucchini, diced or cubed 1 1/2 C potatoes, peeled and cubed 3 C Lentils, any color and washed 14 C Water 1 t sea salt 1/3 C Braggs Liquid Aminos 1/4 t cumin 1/4 t basil 1/2 C Tamari sauce Dash of cayenne pepper
Directions
Cook the onions and celery in 1/2 C water until tender. Add them to the remaining ingredients and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours or until the vegetables and lentils are tender. This recipe is from The Spot, a vegetarian restaurant in Hermosa Beach, CA. More delicious vegetarian recipes can be seen in the cookbook, Recipes from the Heart by Tonya Beaudet.
Food Category
Soup
Dietary Restrictions (check all that apply)
Gluten Free