No Vacancy on this date

    Lentil Soup

    Lentil Soup (cooked)

    3 cups green (or mixed) lentils, sprouted
    1 or 2 medium tomatoes, diced
    2 stalks celery, chopped
    2 carrots, peeled and cubed
    2 onions, cut into quarters
    1 potato, diced
    3 cloves garlic
    ½ teaspoon Tabasco sauce
    2 bay leaves
    3 allspice kernels
    Juice of 1 lemon
    salt and pepper to taste
    6 cups water

    Cook all the ingredients in a stock pot for about 40 minutes. Remove the bay leaves and the allspice. Strain and blend together in the blender, or use a hand blender inside the pot.