2 cups dry Red Lentils
8 cups water
1-2 Tbsp Olive Oil
1-2 bay leaves
1 small white onion, finely chopped
2 cloves garlic, pressed
3 bunches green onions, finely chopped
small bunch fresh parsley, finely chopped
1-2 Tbsp chicken bouillon (opt)
1 Tbsp sea salt + 1 Tbsp seasoned salt
1 tsp curry powder
Tofu Sour Cream
Place everything in a large sauce pan (except the Tofu Sour Cream). Bring to a boil until the lentils are cooked through and the soup has a 'creamy' consistency (about 25 minutes). Serve with a dollop or 2 (or 3) of Tofu Sour Cream. YUM!!!
This is great as a side dish (with fish or chicken) or as a main with a light salad.