1 tbsp olive oil
1/2 onion, chopped
2 cups chopped celery
1 can diced tomatoes (28 oz. each)
6 medium carrots, grated
3 cups water
1 cup cooked lentils
1 cup chopped fresh parsley
3 cloves minced garlic
1 tsp ground pepper
1 tsp salt
3 tbsp dried basil
2 tbsp liquid aminos

1 tbsp olive oil 1/2 onion, chopped 2 cup s chopped celery 1 can diced tomatoes (28 oz. each) 6 medium carrots, grated 3 cup s water 1 cup cooked lentils 1 cup chopped fresh parsley 3 cloves minced garlic 1 tsp ground pepper 1 tsp salt 3 tbsp dried basil 2 tbsp liquid aminos

1. Sauté onions, garlic, carrots and celery in olive oil in a large soup pot, for about 10 minutes.
2. Add remaining ingredients except lentils and bring to a boil.
3. Reduce heat and simmer for 30 minutes, stirring occasionally.
4. Puree using an immersion blender.
5. Stir in cooked lentils and serve hot.