Lentil Soup

Lentil Soup
soak lentils overnight
4 cups water or blend 1/2 cup raw cashews with 2 cups of the
water for a nice flavor
1/2 cup fat, butter, coconut oil or olive oil
2 cloves garlic, small, minced
1 cup onion, small, chopped
1 carrot, large, sliced thin
1 stalk celery, sliced thin
1 cup diced tomatoes, fresh or canned
3/4 cup lentils, soaked overnight
1 teaspoon oregano
1 tablespoon parsley
1 teaspoon granulated onion
1 teaspoon granulated garlic
3 teaspoons sea salt
In pan, bring water to a boil. Add all ingredients and return to a
boil. Reduce heat and simmer, covered for 1 hour. For a
creamier soup blend 1/2 the soup in a blender.

Notes from Veronica; Fat settles on top, to keep this from
happening stir 1/2 teaspoon corn starch into 1/2 cup of cold
water and stir into soup. This will emulsify the fats and oils in
any of these soups and other liquids. Soups are a good place
to use some of that fat you used for deep-fat frying it adds a
nice flavor.