Lentil Tomato Soup

In Soups on November 9, 2009 at 5:43 am

2 ½ cups lentils
1 carton veggie broth or the equivalent in bouillon
1 onion
2 grated carrots
2 potatoes diced
Loads of salt
¼ tsp cumin
¼ tsp alder smoked sea salt
1/2 tsp marjoram
1 large can diced or crushed tomatoes
3 bay leaves
1//2 c Balsamic vinegar
Enough water to keep it brothy

Sauté onion and carrot in olive oil until tender, about 10 minutes. Add broth, rinsed lentils, and potatoes, bring to a boil. Turn down, add the rest of the stuff, and simmer covered for 1 hour.


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