| 18 | 415 | 210 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 55 min | 6 h | 6 |
| 6 cup | Vegetable stock/broth ((or mushroom broth)) |
| 1 cup | Brown lentils, raw |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1 clove(s) | Garlic (peeled & minced) |
| 1 tbsp | Jalapeno pepper (minced) |
| 3 cup | Sweet potato (cut into 1 inch cubes) |
| 1 cup | Celery (diced) |
| 1/2 cup | Green bell pepper (diced) |
| 1/2 cup | Red bell pepper (diced) |
| 1/2 tsp, leaves | Thyme, dried |
| 1 tsp, leaves | Basil, dried |
| 1 tsp | Paprika |
| 1 tsp | Coriander, ground |
| 1/2 tsp | Cumin |
| 1/2 tsp | Fennel seed (ground) |
| 3 tbsp | Tomato paste, canned |
| 1/4 cup | Parsley, Italian, fresh (minced) |
| 1 tsp | Liquid aminos ((optional; to taste)) |
Rinse and drain the brown lentils. Add to broth, bring to boil, cook covered on low for 30 minutes.
In a small amount of broth or water, sauté the minced garlic and jalapeño 2 minutes or until soft.
Add the rest of the veggies, turn up the heat to med-high and sauté 5 minutes.
Stir in the spices and sauté another minute.
Combine the veggies with the lentils and soup stock, bring to a boil, turn the heat to low, cover and cook for about 20 minutes or until the veggies are tender.
Stir in salt & pepper, optional Braggs, or soy sauce.
Add the parsley and serve.
Crockpot Cooking: Roast the garlic in the oil, then add all ingredients to a cold crockpot, cover and cook on low for 6 hours.
| Meat Alternative | 0.9 |
| Vegetables | 2.5 |
