Hearty Soup for the Soul

So lately I haven't been eating as well as I should, and been to lazy to cook. So this morning when I was sitting at my altar I decided to pick a card from my angel deck( A friend of mine gave me this as a gift about a year ago, when I was made a big shift in my life) and I knew it, not feeling well...that the card I would and did picked was to "Cleanse and Detoxify"..so of course I took that as a message to change some things..and now I'm off to cook some foods, always my quinoa salad but I thought it would be good to do a hearty soup, especially since it cold and rainy outside.

LENTIL VEGETABLE SOUP

This traditional hearty soup features lentils, chick peas, pasta and
vegetables with aromatic yet mild spices.

1 tbsp vegetable oil
4 stalks celery with leaves, chopped
2 tsp of hing
2 tsp cinnamon
2 tsp ground cumin
2 tsp ground ginger
2 tsp ground pepper
2 tsp turmeric
2 cans (each 10 oz) vegetable stock
1 can (28 oz) diced tomatoes
2 cups diced peeled seeded squash ( I used Butternut )
3/4 cup green or brown lentils
1 can (19 oz) chickpeas, drained and rinsed
1 cup cooked small pasta or rice ( I used both )
1 zucchini, diced
1/4 cup each chopped fresh parsley and coriander
1/4 cup lemon juice


In large skillet, heat oil over medium heat; fry celery, hing,
cinnamon, cumin, ginger, pepper and turmeric, about 5 minutes.
Scrape into slow-cooker.
Add vegetable stock, tomatoes, squash, lentils and 4 cups water. Cover
and cook on low until squash is tender, about 6 hours.
Stir in chickpeas, pasta/or/rice and zucchini. Increase heat to high;
cover and cook until pasta is hot and zucchini is softened, about 25 minutes. Stir
in parsley, coriander and lemon juice. MAKES 10 - 12 SERVINGS.


Per each of 12 servings: about 161 cal, 7 g pro, 2 g total fat (trace sat.
fat), 30 g carb, 5 g fibre, 0 mg chol, 487 mg sodium, % RDI: 6%
calcium,
22% iron, 23% vit A, 32% vit C, 49% folate.

Enjoy and bon appetit.