Perricone's Rich Lentil Soup

2 cups of lentils
8 to 10 cups of vegetable broth or water
2 tbsp. of extra virgin olive oil
4 garlic cloves, minced
1 large onion, chopped
2 celery stalks, chopped
2 tomatoes peeled, seeded and chopped (or one 15 oz. can of chopped or crushed tomatoes)
1 tsp. of turmeric (according to taste)
1 tsp. ground cumin
1 sprig fresh thyme (or ½ tsp dried)
Pinch of dried red pepper flakes
Sea salt to taste

Wash and pick over the lentils (to make sure there are no stones) and bring to a boil in the broth or water in a large soup pot. Lower heat and simmer for 10 minutes. Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion and celery for 5 minutes over medium heat. Add the tomatoes and sauté another 5 minutes. Add the vegetable mixture, and the turmeric and cumin to the lentils and simmer for 20 to 30 minutes, or until the lentils are tender but not mushy.

Serving Size: Makes 6 1⅔ cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user EEVAKOS.