MIDDLE EASTERN LENTIL SOUP
2 Tbsp. olive oil
1 1/2 red onions, chopped
1 potato, diced
1- 16 oz. bag frozen carrots, peas and corn
1- 16 oz. bag frozen, cut green beans
2 Tbsp. sea salt
2 Tbsp. nutritional yeast
1 Tbsp. Italian herbs
1 tsp. garlic powder
2 tsp. cinnamon
1 tsp. cumin
1 tsp. allspice
1 1/4 cup beluga lentils
3 1/2 quarts water
slices of lemon
slices of avocado
crushed baked organic corn chips
In a large soup pot, heat olive oil on a medium flame.
Saute' onions until translucent.
Add potato and stir.
Add carrots, peas, corn and green beans.
Saute' about 5 minutes.
Sprinkle vegetables with sea salt, nutritional yeast, Italian herbs, garlic powder, cinnamon, cumin, and allspice.
Stir and warm the spices until aroma is released, about 1 minute.
Rinse the lentils and then pour into the pot.
Add water, stir, bring to a boil then simmer for an hour.
Crushed corn chips