Smoky Lentil Soup


     1 cup brown lentils
     4 cups water
     2 TB parsley
     2 TB nutritional yeast flakes
     1/8 cup Braggs
     ½ tsp. raw sugar or honey
     ¼ tsp. garlic powder
     ½ tsp. basil
     3 TB cup oil
     1/8 chopped onion
     ½ celery stick, chopped
     1 tsp. vinegar or lemon juice
     1 6 oz can tomato juice
     ½ can small tomato paste
     ¼ tsp. Wright's All Natural Hickory Seasoning Liquid Smoke
     1 carrot, sliced and steamed
     5-6 small broccoli flowers steamed


Cook lentil in 4 cups water.
Cook until almost done.
In separate pan, sauté chopped onion and celery until onions are translucent.
Add to cooked lentils.
Add the rest of the ingredients and cook for 10 more minutes until flavors blend.
Pour into large bowl and garnish with carrots and broccoli.


Heat the desired amount in saucepan and serve hot.
Add a dollop of light sour cream.
Serve with blue corn chips, or toast.
And a pint of Murphy's.


The secret ingredient in this excellent soup is the
Wright's All Natural Hickory Seasoning Liquid Smoke.

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