Lentil Vegetable Soup

Delicious! Thanks for passing on the recipe, Tricia.


Makes 8 cups

1 Tbsp. refined coconut oil (I used olive)
1/2 red pepper, cut into 1/2 inch dice
1/2 yellow pepper, cut into 1/2 inch dice
1/2 medium onion, cut into 1/2 inch dice
1 zucchini, quartered lengthwise and cut into 1/2 inch dice
1 yellow squash, quartered lengthwise and cut into 1/2 inch dice
4 cloves garlic, minced
1 tsp. sea salt
1/2 tsp. pepper
1/2 tsp. marjoram
1/2 tsp. dried thyme
1/8-1/4 tsp. cayenne pepper
6 cups low-sodium vegetable stock (I used chicken broth)
1 1/2 cups lentils
1 Tbsp. tamari or soy sauce
1/2 tsp. sesame oil (I used olive)
1 14.5 ounce can diced tomatoes (with juice)

Heat oil in a 4-to-6-quart stock pot over medium heat. Add the peppers and onion and cook, stirring occasionally, for 2 minutes.

Add the zucchini, yellow squash, garlic, salt, pepper, marjoram, thyme, and cayenne and cook, stirring occasionally, for 1 minute.

Stir in the stock, lentils, and tamari or soy sauce. Increase the heat to high and bring to a boil. Reduce to a simmer. Cook until lentils are tender, about 30 minutes. Add sesame oil and tomatoes, stirring until tomatoes are heated through.