Red lentil Soup

Article by Angela Haldane

Red lentil and vegetable soup (WF, GF, DF)
This delicious and nutritious soup may be served warm on a cold winter's day or chilled in the summer.
2 cups red lentils (do not need soaking)
3 bay leaves
Cumin, coriander or curry powder, to taste
Mixed vegetables (e.g. cauliflower, broccoli, zucchini, French beans, pumpkin), chopped into bite size pieces
Tamari, to taste
Apple juice, to taste
Add lentils, bay leaves, spices and vegetables to hot olive oil and garlic saute in a large saucepan then cover with water. Boil until lentils and vegetables are soft.
Puree lentil and vegetable mixture.
Adjust taste with tamari and apple juice.