Ingredients:

• 2 Tablespoons olive oil
• 3 cups lentils (rinsed and picked over)
• 8 cups vegetable broth (2 standard packages – make sure ingredients include only alkaline vegetables with no added chemicals or preservatives) or substitute with water
• 1 cup of roasted red bell peppers, blended (I’ve also used pureed raw red bell peppers for a lighter flavor)
• 2 medium onions, chopped
• 4-6 cloves garlic, minced or crushed
• 4 stalks celery, chopped
• 4 carrots, diced
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 2 teaspoons salt (or to taste)
• black pepper

Instructions:

• Saute onion and garlic for a few minutes until onions begin to be translucent
• Add the carrots and celery and saute until the carrots are beginning to be tender
• Add the veggie broth or water, lentils, spices and blended red bell pepper
• Stir and simmer, partially covered, for 1/2 hour
• Taste for seasoning / salt and adjust as you’d like