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2 c. dry lentils, rinsed
6 c. vegetable stock
3 Tbsp. olive oil
1 large onion, chopped
2 celery stalks and tops,
2 carrots, sliced in circles
1 garlic clove, minced
2 c. stewed tomatoes
1/4 c. lemon juice
2 Tbsp. fresh parsley, chopped
1/2 tsp. thyme
1/2 tsp. marjoram
3 Tbsp. tamari (soy sauce)
2/3 c. Monterey Jack cheese

Place lentils in a large soup pot. Add stock and simmer
in a covered pot until tender, about 45 minutes. While the
lentils are cooking, saute onion, celery, carrots and garlic in
oil. Saute for 3 minutes. Add this mixture to the cooked
lentils and stock. Also add the tomatoes, lemon juice, pars-
ley, seasonings and tamari. Simmer for about 20 to 30 minutes
or until soup is well blended. When ready to serve, sprinkle
cheese in the bottom of soup bowl and ladle in the soup.
Serves 6.

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