1 quart vegetable or chicken stock
1 quart water
2 cups red lentils – rinsed
1-2T olive oil
2-4 strips of Kombu (sea vegetable)
3 cloves garlic
4 stalks celery
1/2 pound potatoes
1 28oz. can diced or stewed tomatoes
3 teaspoons salt
1 teaspoon cumin
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon cayenne pepper (optional)
Bring first 5 ingredients to a boil and allow to cook for 45-60 minutes.
Chop together onions, garlic, carrots, celery, potatoes and zucchini.
Add vegetables into the pot.
Add 1 can diced or stewed tomatoes
Add salt, cumin, bay leaf, parsley, oregano and thyme to taste.
Allow to simmer 20-30 minutes more.
Serve piping hot with warm whole grain bread.