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.