2 tb Vegetable oil
2 ea Garlic cloves, minced
1 lg Onion, chopped finely
2 ea Celery stalks, diced
1 ea Carrot, sliced
1 ea Potato, diced
4 tb Tamari
1 ts Basil
1/2 ts Spanish Paprika
1/2 ts Cumin
1 ts Oregano
10 c Stock
3 ea Tomatoes, chopped
1 1/2 c Red lentils
In a large pot, heat the oil over medium heat & add the garlic & onions. Saute for 2 minutes. Add the celery, carrot & potatoes & saute for 8 minutes. Add the tamari & the seasonings & continue to saute gently for another 5 minutes. Add the stock, tomatoes & uncooked but washed lentils. Bring to a boil, reduce heat & cook for 1 hour. Stir frequently. The lentils should puree, cook for longer if they need to puree more to thicken the soup.