1 1/2 cups of cooked C&F brown lentils

1 tbsp olive oil
2 cloves of crushed garlic
2 large onions
2 sticks celery
1 carrot
1 potato chopped
4 tbsp soy sauce
1/2 tsp of garlic powder

1/2 tsp of basil
1/2 tsp of paprika

1/2 tsp of sea salt
1/4 tsp cumin and oregano
10 cups of water or stock (2 Massel "beef style" stock cubes - vegan)
1 can of tomatoes

In a large pot, for each pound of lentils (about 2 cups) add 10 cups of hot water.

Simmer gently with lid tilted until desired tenderness is reached, about 30 - 45 minutes.

 

Cooking directions for soup:

Fry vegetables in oil for about 7 minutes or until tender, add soy sauce and seasonings.

Fry for about 5 minutes.
Add stock, tomatoes and lentils and simmer for an hour or until lentils are really soft.
Serve with bread croutons.

Decorate with carrots.