- Cooking Time: 20 minutes
- Servings: 6-8
- Preparation Time: 10 minutes
- 2/3 cup dried lentils
- 4-5 cups water
- 6 cloves garlic, minced
- 2 stalks celery, sliced
- 3 carrots, sliced
- 1 tsp. tamari
- 2/3 cup tomato paste
- 1 Tbls. fresh parsley, chopped
- 1 tsp. basil
- 1/2 tsp. marjoram
- Place lentils and 4 cups water in a large saucepan.
- Bring to a boil and reduce to simmer.
- Add garlic, celery, and carrot to lentils. Simmer until tender.
- Stir in tamari, tomato paste, herbs and any additional water to reach desired consistency.
NotesA quick hearty soup for winter that freezes well!