Red Lentil Soup

I make a double batch of this soup, as it never goes to waste in our house! This recipe is a double batch, feel free to halve it, which would make 8 and 1/2 cups instead of 17 cups per batch. Enjoy!

2 packages Bob Mill's Red Lentils
4 packets Herb Ox NO SODIUM ADDED chicken bouillon
9 cloves of garlic, minced
4.5 tsp of ground ginger
4.5 tbsp of onion powder
1 large can of Hunt's Crushed Tomatoes, undrained
1 small can of Hunt's NO SALT ADDED tomato sauce
4 tbsp of canola oil
2 and 1/4 tsp ground cumin
2 and 1/4 tsp paprika
2 and 1/4 tsp turmeric
1 tsp salt

8-10 tablespoons of honey, to suit your taste

1. Soak the lentils in cold water for one hour. Rinse and drain.

2. Combine lentils, broth packets, garlic, ginger, onion powder, crushed tomatoes and tomato sauce and enough water to cover in a large sauce pan over medium heat. Bring to a boil, then lower heat and simmer for 30-45 minutes, or until lentils are tender. Whisk the lentils to release some of the starch.

3. Add the rest of the ingredients to the pot. Stir to combine, mixing well. Heat for another five minutes. Serve with any garnish you like- some folks use yogurt and cilantro. Makes 17 one cup servings.

Nutrition per one cup serving:

calories- 303
fat- 4.4
saturate fat- 0.28
polyunsaturated fat- 0.9
monounsaturated fat- 2.1
carbohydrates- 54
dietary fiber- 9.24
protein- 15

Daily value of vitamins and minerals:

vitamin A- 5.4%
vitamin B6- 4.9%
vitamin C- 5.4%
vitamin E- 10.4%
calcium- 3.4%
copper- 1.7%
iron- 21.8%
magnesium- 1.7%
manganese- 14.4%
niacin- .82%
pantothenic acid- .29%
phosphorus- 1.7%
potassium- 14.8%
riboflavin- .94%
selenium- .88%
sodium- 7.8%
thiamin- 12.8%
zinc- 1.52%