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.