BETTER THAN MOM'S LENTIL SOUP
Serves 4 to 6
1 tablespoon extra-virgin olive oil 1 15 oz can petite diced tomotoes, drained
1 cup chopped onions 5 cups vegetable broth or water
1 cup sliced baby carrots 1 tablespoon tamari
1/2 cup thinly sliced celery Salt and freshly ground black pepper
1 1/4 cups brown lentils, picked over and rinsed 1 tablespoon minced fresh parsley
Heat the oil in a skillet over medium heat. Add the onions, carrots, and celery. Cover and cook until softened, 7 to 8 minutes. Transfer the vegetables to a 4-quart slow-cooker and add the lentils, tomatoes, broth, and tamari. Cover and cook on low for 6 to 8 hours. Season to taste with salt and pepper. Sprinkle with the parsley when ready to serve.
Recipe courtesy Quick Fix Vegetarian
Words of Wisdom
Conquer the angry man by love.
Conquer the ill-natured man by goodness.
Conquer the miser with generosity.
Conquer the liar with truth.
~The Dhammapada