1 tbsp olive oil 1/2 onion, chopped 2 cups chopped celery 1 can diced tomatoes (28 oz. each) 6 medium carrots, grated 3 cups water 1 cup cooked lentils 1 cup chopped fresh parsley 3 cloves minced garlic 1 tsp ground pepper 1 tsp salt 3 tbsp dried basil 2 tbsp liquid aminos

1. Sauté onions, garlic, carrots and celery in olive oil in a large soup pot, for about 10 minutes. 2. Add remaining ingredients except lentils and bring to a boil. 3. Reduce heat and simmer for 30 minutes, stirring occasionally. 4. Puree using an immersion blender. 5. Stir in cooked lentils and serve hot.