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Organic French lentils, tomatoes, zucchini, carrots and kombu – what’s not to love?  I made a pot of this soup before going to the spa on Sunday, and it was the perfect dinner to come home to – after treating myself to a lovely massage, I continued to treat myself to a delicious, healthy dinner.  Now that’s what I call pampering!

Lentil Vegetable Soup

1 quart organic chicken or vegetable stock
1 quart water
1/2 cup French lentils
2 strips kombu (sea vegetable, available in the Asian aisle of your market)
3 carrots, sliced in thin rounds
1 zucchini, quartered and sliced
1/2 teaspoon kelp granules (optional)
kosher salt and fresh pepper
pinch of cumin, oregano and thyme
1 28-ounce can crushed tomatoes

  • Bring water and stock to a boil in a large stockpot.  Add lentils and kombu strips (break them in half before adding them, to make them easier to eat) and cook on a low boil for 45 minutes, until lentils have begun to soften.
  • Add vegetables and season with kelp granules, salt and pepper, dried herbs and spices, and continue to cook until lentils have completely softened and the carrots and zucchini are cooked through as well, about 10-15 more minutes.  Stir in crushed tomatoes and simmer for 5 minutes or so to allow the flavors to combine.

Source: Adapted from Sara Snow

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