January 13, 2012

Lentil Soup



2 ½ cups rinsed lentils (red & green)

8 cups cold water

16 oz. tomatoes or tomato sauce (organic best)

1-2 stalks celery

½ tsp oregano

1 white or yellow onion

3-4 cloves of garlic or garlic powder

2 tsp sea salt, Celtic Sea Salt

1 tsp cayenne

3 cups shredded or chopped cabbage

2 cups grated carrots

2 cups zucchini squash

1 box vegetable broth

4 T Bragg’s Liquid Aminos (add to taste)


Bring to a boil, reduce heat, simmer 1 ½ hours.

Add water if it is too thick

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