13 Jun Hearty Lentil Soup
From Sandi Star’s Book – Beyond Gluten: A Healing Transition
3 cups uncooked green lentils, rinsed
2 quarts water
1-quart organic vegetable broth
2 tablespoons Dulse flakes (sea weed)
2 tablespoons canola oil
1 large yellow onion, chopped
3 large carrots, chopped
2 to 3 teaspoons balsamic vinegar (optional)
Salt and pepper to taste
Put lentils and water into a large pot and bring to a boil. Skim off any foam on the surface, then reduce heat to medium low, add Dulse flakes and simmer until lentils are tender, about 1 hour.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until softened, 8 to 10 minutes. Add carrots and continue cooking until slightly tender, about 5 minutes. Remove skillet from heat and set aside.
During the last 20 minutes of cooking, transfer onion and carrots to pot with lentils. Once lentils are tender, stir in vinegar, salt and pepper and serve.
Per serving (about 17oz/474g-wt.): 280 calories (45 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 46g total carbohydrate (12g dietary fiber, 4g sugar), 15g protein