Lentil Vegetable Pottage - cooking recipe

Ingredients

5 cups water or 5 cups broth
3 stalks celery hearts, chopped in 1/4-inch moons
5 -6 medium carrots, sliced in 1/4-inch rounds
1 large onion, chopped small
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons natural oil
2 homemade bouillon cubes or 2 tablespoons simmered tamari soy sauce
1/4 cup finely chopped parsley or 3 teaspoons dried parsley
1 1/2 teaspoons sea salt
1 teaspoon basil
1 teaspoon homemade vegetable stock powder
1/2 teaspoon dill weed
1/2 teaspoon oregano
1/2 teaspoon thyme
1/8 teaspoon cayenne
1 red bell pepper, chopped small (optional)
gomashio (optional topping)

Preparation

Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
Simmer for about 1 hour on low heat, until lentils are tender.
Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
Correct spices to taste.
Serve hot with gomashio sprinked on top, if desired.
May be kept in fridge 5-7 days or frozen.