Lentil Soup (6 servings)

3 medium organic heirloom tomatoes

1 medium organic onion

2 organic celery stalks

2 organic carrots

4 organic garlic cloves, finely chopped

1 teaspoon Himalayan salt or Redmond’s Real Salt

½ teaspoon ground organic black pepper

½ teaspoon organic coriander

½ teaspoon organic thyme powder

½ teaspoon organic cumin

2 cups organic sprouted lentils

6 cups organic vegetable broth

Rinse the lentils and set aside.

Purée the tomatoes in a blender and set aside.

Chop the onion, celery stalks, and carrots and finely chop the garlic; keep separate and set aside.

In a large pot, add the vegetable broth, onion, celery, carrots, tomato purée, garlic, salt, pepper, coriander, thyme, cumin, and lentils; bring to a boil and then turn down the heat to a low simmer for 90 minutes.

To serve, ladle the soup into bowls.

Kevin Khalili