Lentil Soup 2

From:  A Call to Women The Healthy BreastProgram & Workbook by Sat Dharam Kaur, N.D.

1 cup dried split red lentils

3 stalks celery, coarsely chopped

2 medium carrots, finely chopped

1 red pepper, chopped

1 onion, chopped

2 cloves garlic, finely chopped

6 cups water

1 tsp. dulse powder/salt

¼ tsp. freshly ground pepper

1 tsp. Bragg’s liquid aminos/ tamari (gluten free) or soy sauce (contains gluten)

½ cup parsley, finely chopped

2 tsp. lemon juice

Wash lentils and combine with celery, carrots, red pepper, onion, garlic, dulse powder, pepper and water in a large saucepan. Bring to a boil. Reduce heat and simmer for 35 minutes or until vegetables are tender. Remove from heat and add Bragg’s, lemon juice and parsley.

Serves 4.

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