2 Tbsp extra virgin olive oil
1 large onion, diced
3 carrots 1/4 inch sliced
2 stalks of celery cut into 1/4 inch dice
2-5 cloves of garlic finely chopped
1 cup red or brown lentils, rinsed
4 sprigs fresh thyme
2 bay leaves
1 tsp cumin
½ - 2 tsp crushed red pepper flakes
6 cups veggie stock
Salt and pepper taste
Sauté the onions, carrots, celery, and garlic in the olive oil until tender, about 10 minutes. Add the remaining ingredients and simmer over low heat for 1 hour. Remove the bay leaf and serve.
Total prep and cook time: 1 hour and 20 minutes
This soup can be cooked in a slow cooker. Add all the ingredients, cover and cook over low heat for 5-6 hours or high heat for 2-3 hours.
More delicious recipes like this one can be found in Dr. Rittling's Cook Book: Deliciously Vegan