Ingredients:

1 ½ cups organic lentils

11 cups filtered water

2 bay leaves

2 tablespoon Spectrum organic extra-virgin olive oil

1 teaspoon cumin powder

1 teaspoon curry powder

1 teaspoon thyme

1 medium size organic onion

2 garlic cloves, minced

1 cup diced organic fennel bulb

½ cup diced organic parsnip

½ cup diced rutabaga

½ cup diced celery

½ cup diced organic carrot

1 ½ cup pureed roasted pepper (use prepared pepper in the bottle)

¼ cup Muir Glen organic tomato puree

1 tablespoon Newman's Own organic balsamic vinegar

1 tablespoon Frontier vegetable broth powder

Sea salt and black pepper, to taste

Directions:

Wash and rinse lentils; put in a saucepan and cover with 8 cups of water. Bring to a boil; lower the heat and place the lid half covered and cook until soft for about 20 to 30 minutes. Set aside.

2.      In a skillet, heat olive oil and stir in spices. Stir for 12 seconds and then add onions and garlic. Lower heat; stir the mixture frequently until onions are soft, about 3 minutes.

3.      Add fennel, parsnip, rutabaga, celery, and carrot. Sauté the vegetables for 3 minutes until they get soft but still firm.

4.     Transfer the vegetable mixture to the saucepan with the cooked lentils. Heat up the saucepan and add roasted pepper puree, tomato puree, balsamic vinegar, 3 cups water, vegetable broth powder, sea salt and black pepper. Bring to a boil and simmer for few minutes until vegetables are soft. Taste and adjust seasonings.

5.      Serve with warm rolls or pita bread.