Vegan Lentil Vegetable Soup

1 Large Red Onion
2 Cloves of Garlic
1 Tbs Unrefined Coconut Oil
1 Tbs Turmeric
1 Bunch of Kale
2 Red Peppers
1 Large Green Pepper
1 Small bag of Carrots
4 or 5 Stalks of Celery
New Red Potatoes 1/2 small bag
2.5 cups of Split Red Lentils (dry)
1 qt. Pacific Organic Low Sodium Vegetable Broth
Water to bring water to top of stock pot
2 tsp Dried Dill
2 tsp Dried Marjoram
Pepper

Saute Onions and Garlic in bottom of 8 quart stock pot. When translucent add turmeric and stir. Turn off heat.

Rinse and tear Kale into strips and discard center stalks. Kale should almost fill the pot to the top.

Chop Green Peppers, Red Peppers, Carrots, Celery and Potatoes and add to the pot.

Add Vegetable Broth and turn on the heat.

Rinse the Lentils until water runs clear and then add to the pot.

Add Water to nearly the top of the pot. Add marjoram and dill weed or other spices you enjoy.

Add three whole Bay leaves to the pot.

Bring to a boil. Turn heat to med low and simmer for 90 minutes.

Makes sixteen 2 cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user STEPHANIELDOLAN.