Old-Fashioned Lentil Soup

• 7 1/2 c. water
• 1 clove garlic, minced
• 1 large white onion, chopped
• 2 large carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 1/2 c. lentils
• 1 vegetable bouillon
• 1/2 tsp. dried thyme
• 1 tsp. dried oregano
• 1 to 2 Tbsp. fresh parsley, chopped
• 1 tsp. sweet Hungarian paprika
• 1/2 tsp. Spike (optional)
• 1/2 tsp. sea salt (optional)
• 1 c. fresh or frozen corn

1. In soup kettle, bring water to a boil.
2. Add garlic, onion, carrots, celery, lentils and bouillon or miso.
3. Return to boil. Add seasonings.
4. Mix well.
5. Simmer, covered, over low heat for 60 minutes.
6. If you want a creamier consistency, you can puree 1/2 the soup in blender or food processor.
7. Return to heat and add corn, if desired.
8. Simmer for 5 minutes.
9. Stir in parsley.
10. Serves 3 as a main course.

water, clove garlic, white onion, carrots, stalks celery, lentils, vegetable bouillon, thyme, oregano, fresh parsley, sweet hungarian paprika, salt, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=707906 (may not work)