Vegetable Lentil Soup
[Vegan]

Lentils

1. Soak lentils overnight in purified water and pinch of Celtic sea salt, rinse and drain in morning, they are ready to cook. Not everyone soaks lentils but for me my digestive system likes them better soaked. Boil purified water, place lentils in saucepan, simmer for 20 minutes until soft and set aside. If you don’t soak lentils they will take little longer to cook.

Soup

1. Peel and chop onion, leek and garlic.
2. Heat oil in soup pot on low heat; add garlic, onion, leek, bragg seasoning, turmeric, cumin, Celtic sea salt and pepper, sauté on a low heat for 10-15 minutes, until brown.
3. Add sweet potato and pumpkin to onion and leek mixture, sauté for about 15 minutes, until ingredients are browned. This is really important for the flavor of the soup, make sure you stir occasionally.
4. Add all remaining ingredients stir and continue to sauté ingredients for approximately 5 minutes.
5. Add purified water, bay leaves, silver beet and lentils, bring to boil. Reduce heat, simmer for 1 hour.
6. Add Celtic sea salt, pepper and spices to taste. Remove from heat and take out bay leaves.

Garnish

1. Fresh coriander or parsley sprinkled on top