1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon fine sea salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 large onions, cut into chunks
2 celery stalks, diced
1 carrot, sliced
1 potato, peeled and diced
1/4 cup shoyu ( I used Bragg's Liquid Amino, which is a vegan substitute for soy sauce)
5 cups (I used 4) vegetable broth
3 tomatoes, cored and diced
1 1/2 cups brown lentils
5 (I used 4) cups water
Combine the first six ingredients together in a small bowl.
Heat olive oil in a large pot on medium high heat. Make sure it is big enough for all the liquid.
Add garlic, onions, celery, carrot and potato to pot along with half the seasoning mixture and the shoyu.
Cook, stirring frequently for about 7 minutes, until the onions are tender.
Add water, broth, tomatoes and lentils.
Bring to a boil over high heat.
Reduce heat and simmer with the lid askew for 30 minutes.
Add the remaining seasoning mixture and cook for another 20 minutes or so until the lentils are soft.
My photography (or whatever you want to call it) does not do this dish justice. You must try this. It is so good I had it for breakfast this morning! I think I even dreamed about it.