Ingredients
8 cups water or stock
cup lentils
13 oz. can of tomato paste
3-4 medium tomatoes-chopped or 1 large can (28 oz. or 795 ml) tomatoes with juice-chopped
2-3 stalks celery-chopped
1 large onion-chopped
2-4 tsp. tamari soy sauce
2 tsp. parsley
1-2 tsp. honey (to balance the flavours)
1 tsp. each: sea salt,basil and oregano
1/2 tsp. each: kelp, marjoram and thyme
Several dashes cayenne red pepper
Preparation
Step 1
Cook the lentils and water for 30 minutes in a large pot on medium heat.
Add the onions, tomatoes and vegetable and cook there all together for another 30 minutes.
Add the remaining ingredients and continue cooking everything on low heat for about 20-25 minutes or until the tomatoes have turned into liguid, the vegetable are tender, and the lentils are very soft.
Stir the soup occasionally.