Lentil Soup Recipe

• 1 thumb-size piece kombu
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 stalks celery, diced
• 3 carrots, diced
• 2 cups chopped tomatoes
• 1/4 cup red wine
• 4 cups dried lentils
• 10 cups water or vegetable stock
• 1 tablespoon brown rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon molasses
• 1 tablespoon tamari
• Sea salt and freshly ground black pepper

1. Place kombu in bowl with enough water to cover and soak 10 minutes or until soft.
2. Drain, mince and set aside.
3. In large soup pot over medium heat, saute onion and garlic in olive oil until soft (about 3 minutes).
4. Add celery, carrots, tomatoes and red wine.
5. Rinse lentils and add to pot along with water or stock.
6. Add vinegar, syrup, molasses, tamari, kombu, and salt and pepper to taste.
7. Stir, bring to boil, then reduce heat.
8. Cover and simmer 2 hours.
9. Adjust seasonings and serve.

kombu, extra virgin olive oil, onion, garlic, stalks celery, carrots, tomatoes, red wine, dried lentils, water, brown rice vinegar, maple syrup, molasses, tamari, salt

Taken from www.chowhound.com/recipes/lentil-soup-27848 (may not work)