Tomato Dill Lentil Soup, Eat Drink and Be Vegan

Tomato Dill Lentil Soup (Eat, Drink and Be Vegan)

1.5 tbsp olive oil
2 cups diced onions
1.5 cups diced celery
4 cloves minced garlic
2.5 tsp dill seeds
.5 tsp cumin/cumin seeds
2.5 ground mustard
1.5 sea salt
some groud black pepper
1 can crused tomatoes
2 cups lentils (any kind, we used green french lentils)
2 cups vegetable stock/water
5.5 cups water
1.5 tbsp tamari/soy sauce
1 tbsp molasses/agave
2 dried bay leaves
2-3 tbsp fresh dill/or you could use dried dill

In soup pot over medium heat add oil, onions, celery, garlic, dill seeds, cumin, ground mustard, salt, and pepper and stir to combine. Cover and cook for 4 min. Then add tomatoes, lentils, vegetable stock, water, tamari/soy sauce, molasses/agave, and bay leaves. Bring to a boil and then let cook on med-low heat for an hour. If soup is too thick add a little water. Use fresh dill as a garnish for full effect.

Make this tonight! It's sure to warm you up (if in Nebraska) and satisfy you anywhere really...