It’s time for a new soup flavor!  This delectable Italian-flavored soup is mildly spicy.  Adjust the black pepper and crushed red pepper amounts to your own liking…Enjoy!

Italian Lentil Soup (NSNG)

Italian Lentil Soup (NSNG)


1 T coconut oil

6 cloves garlic, minced
1 medium onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 celery stalk, chopped
2 carrots, chopped
2 broccoli stems, chopped
1/2 cauliflower, chopped
20 crimini mushrooms, sliced

dash garlic powder
dash celery salt
1/4 t ground rosemary (use a mortar and pestle)
1/4 t black pepper
1/4 t crushed red pepper flakes
1 t thyme
1 t oregano
1 t fennel
1 t parsley
1 t basil
1 t sage
4 t Vegebase broth powder
1 T nutritional yeast

1 C lentils, rinsed
28 oz can organic fire roasted crushed tomatoes
5 C water


Put the coconut oil in your soup pot.  Saute the vegetables with the spices over medium heat for several minutes.  Add the rest of the ingredients.  Simmer covered for about an hour, until the lentils are cooked.  Portion in 1/2 to 1 pint glass wide mouth freezer jars.  Makes about 8 1/2 pints.

(NSNG = No Sugar No Grains)