Lentil Soup

Some people have requested that I share my recipes with them. I try to make dishes that are vegetarian/vegan and nut/ gluten free due to allergies among our guests. Here's one of my favorites taken from the book "Eating Alive", by John Matsen, it's a 2 part recipe so make sure you look at both parts for ingredients:

Ingrediants
6 cups water or vegetable stock
1 cup brown lentils (washed)
4 - 6 celery stalks
2 carrots sliced
1 onion chopped
1-2 cloves garlic

Preparation
Simmer stock, vegetables and lentils for about 1 hour until lentils start to soften

Ingrediants 2
2 tbsp oil
2 tbsp braggs
3 tsp parsley
1 tsp sea salt
1.5 tsp italian spice
1/8 tsp cayenne
5 dashes kelp

Preparation 2
add spices to soup and simmer another 20 minutes. Enjoy!