This is a creamy soup with tons of nutritious vegetables. I try to use organic produce if at all possible.
Ingredients:
4 cups low sodium organic chicken or vegetable stock
1 cup purified water
1 (8 ounce) can tomato sauce
½ green lentils
½ cup split yellow dal
2 shallots peeled and sliced
into ¼ inch pieces
¼ red bell pepper, seeded
and cut into ½ inch pieces
¼ jalapeno, seeded, and
chopped into ¼ to ½ inch pieces
3 large garlic cloves,
peeled, smashed and cut in half to make six pieces
4 carrots peeled and cut on an angle into ½ inch pieces
4 new potato, peeled, cut in half and then cut each half
into 1 inch pieces
½ cup chopped parsley
1 tablespoon chopped cilantro
¼ teaspoon dried thyme
¼ teaspoon dried pineapple sage
¼ teaspoon sumac
½ teaspoon black pepper
1 tablespoon olive oil
I usually add salt to taste at the final 15 minutes of
cooking
Method:
Place all ingredients into a soup pot and let simmer for about 90 minutes or until vegetables are soft, but not mushy. Enjoy alone or with warm bread of your choice.