Lentil Soup

Ingredients

• Lentils

  Raw

  2 cup or 384g

• Vegetable Broth

  From bouillons. Low sodium

  8 cup or 1.92kg

• Red potatoes

  Flesh and skin, raw

  4 potato, small or 680g

• Mushrooms

  White, raw

  0g

• Carrots

  Raw

  2 large or 144g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  4 clove or 12g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Poultry seasoning

  Spices

  1 tsp or 2g

• Sage

  Spices, ground

  1 tsp or 0.7g

• Pepper

  Spices, black

  ½ tsp or 1g

• Thyme

  Fresh

  1 tsp or 0.8g

• Celery

  Raw

  2 stalk, medium or 80g

Directions

1. Pick over lentils and place in pot/pressure cooker with the broth while you chop the vegetables.
2. Chop vegetables and add them to the pot with the seasonings. Cook for 1 hour in pot or 25-30 minutes in pressure cooker (potatoes and lentils should be soft).
3. Garnish with fresh parsley if desired.