Lentil Carrot Soup | Lorna Vanderhaeghe

Ingredients

• 6 cups (1.5L) vegetable stock
• 1 bay leaf
• 2½ cups (625 mL) raw lentils
• 2 cups (500 mL) chopped carrots
• 1½ cups (375 mL) chopped onions
• 1 cup (250 mL) chopped celery
• 6 garlic cloves, crushed
• 1 cup (250 mL) diced potato or yams
• 1 tsp (5 mL) cumin
• ½ tsp (2 mL)oregano black pepper to taste
• 2 cups (500 mL) diced fresh tomatoes
• ¼ cup (60 mL) red wine
• ¼ cup (60 mL) Omega Essential Balance Oil or Udo’s Choice Ultimate Oil Blend
• ½ cup (125 mL) chopped parsley
• ½ cup (125 mL) minced green onions and parsley for garnish