VEGETABLE LENTIL SOUP

Ingredients:

1 tablespoon virgin coconut oil,

1/2 red bell pepper, diced,

1/2 yellow bell pepper, diced,

1/2 onion, diced,

1 zucchini, quartered lengthwise, and sliced,

1 yellow squash, similarly quartered, & sliced,

4 cloves garlic, minced,

1 teaspoon fine sea salt,

1/2 teaspoon pepper,

1/2 teaspoon dried marjoram,

1/2 teaspoon dried thyme,

1/8 teaspoon cayenne powder,

6 cups vegetable stock, low sodium preferred,

1.5 cups lentils,

1 tablespoon Bragg Liquid Aminos (optional),

1 tablespoon walnut oil,

1 14.5 oz. can if diced tomatoes, with juice,

Directions:

1. Heat the virgin coconut oil in a 4 to 6 quart stockpot, preferably a 6 quart stockpot, on medium heat. Then, add the red bell pepper, yellow bell pepper, and cook, whilst stirring occasionally for approximately 1 minute.

2. Stir the vegetable stock, lentils, and Bragg Liquid Aminos. Increase the heat level to high, bring to a boil, and reduce the heat to a simmer. Cook the soup until the lentils are tender, for approximately 30 minutes. Add the walnut oil and the tomatoes, while stirring until the tomatoes are heated throughout.