Lentil Soup

Ingredients

2 cups dry lentils (sprouted is best)
1 carrot
1 red bell pepper
1 cup spinach
1 onion
2-3 garlic cloves
3-4 soy hot dogs (optional)
2 fresh tomatoes
1/2 cup diced celery
Fresh parsley
Braggs or Tamari
Sweet rice vinegar

Method

Bring lentils to a boil, lower heat, and simmer about 20 minutes. You should start with enough water to cover about an inch over the lentils.

While cooking, stir occasionally and add more water, if necessary.

Add all the other ingredients, except the spinach, and continue to simmer approximately 1 1/2 to 2 hours.

Spinach can be added when soup is almost done, the last half hour or so. (Ed note: You can also add the spinach once the heat is turned off. It cooks very rapidly and will do so simply in the heat of the soup.

(Note: if using sprouted beans, less water is needed)

About The Author

Linda Haynes is a schoolteacher, avid gardener, and practicing artist. She lives in New Hampshire, where she loves to experiment with vegetarian cooking for her family. This recipe is excerpted with permission from The Vegetarian Lunchbasket: Over 225 easy, lowfat, nutritious recipes for the quality-conscious family on the go, by Linda Hayes. ©1999. Published by New World Library, www.nwlib.com, toll free ordering number 800-972-6657 Ext. 52.

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