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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From Complete Candida Yeast Guidebook by Jeanne Marie Martin. I changed the recipe a little: less celery, more carrots, a little more salt. I don't use the onion, garlic or bell peppers, personal preference. The Homemade Boullion Cubes and Vegetable Broth Powder are recipes in the same book. They look time and labor intensive and I haven't made them yet - I skip them and put in the tamari. She suggests simmering the tamari to kill any yeast or mold in it, but I don't know why you would have to in this recipe, since the tamari is cooked for at least 15 minutes. Ingredients:
5 cups water or 5 cups broth |
3 stalks celery hearts, chopped in 1/4-inch moons |
5 -6 medium carrots, sliced in 1/4-inch rounds |
1 large onion, chopped small |
2 garlic cloves, minced |
2 tablespoons butter or 2 tablespoons natural oil |
2 homemade bouillon cubes or 2 tablespoons simmered tamari soy sauce |
1/4 cup finely chopped parsley or 3 teaspoons dried parsley |
1 1/2 teaspoons sea salt |
1 teaspoon basil |
1 teaspoon homemade vegetable stock powder |
1/2 teaspoon dill weed |
1/2 teaspoon oregano |
1/2 teaspoon thyme |
1/8 teaspoon cayenne |
1 red bell pepper, chopped small (optional) |
gomashio (optional topping) |
Directions:
1. Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
2. Simmer for about 1 hour on low heat, until lentils are tender.
3. Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
4. If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
5. Correct spices to taste.
6. Serve hot with gomashio sprinked on top, if desired.
7. May be kept in fridge 5-7 days or frozen.
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