extra virgin olive oil, to taste
3 large carrots, sliced on diagonal
3 stalks celery, chopped
1 white onion, rough chopped
celtic sea salt, to taste
1 (8-ounce) can season diced tomato (I use Goya)
5-1/2 cups water or broth, or to desired consistency
1-1/2 cup dry brown lentils
1 tablespoon cumin (optional)
1 buttercup squash, seeded and rough chopped*
1 to 2 handfuls spinach
1 handful parsley, chopped fine
4 cloves garlic, peeled and smashed
1 (3- x 9-inch) sheet kombu
shoyu, to taste (optional)
black pepper, to taste (optional)
toast (optional; I use Ezekiel bread)
1. Coat the bottom of a pot with olive oil and heat. Add carrots, celery, onion, and salt; cover to sweat the vegetables until onions are translucent.
2. Add tomato, water, lentils, cumin, squash, spinach, parsley, garlic, and kombu; simmer for 45, then taste and adjust seasoning. Continue simmering for a total of 2 hours.
3. Remove kombu.
4. Season with shoyu and pepper and serve with toasted bread. This is a nice hearty, warming, winter meal. Enjoy!
* Lightly peel buttercup squash if not organic. If my buttercup squash is very large, I only use 1/2 in my soup. If you prefer your soup to be more like a stew, then add the entire squash.
Source of recipe: I was playing around in the kitchen during a snow storm and this is what I came up with.