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  Lentil Soup



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1 cup shiitakes, chopped
2 Tablespoons olive oil
1 Tablespoon each chopped fresh garlic, ginger, turmeric and jalapeño (with seeds)
1 Tablespoon tomato paste
1 dark beer
3 cups no-chicken or veggie broth
1 cup dry green or brown lentils
1 cup each chopped carrots, yellow squash and onion
1 Tablespoon tamari
1 teaspoon each honey and apple cider vinegar

Mix shiitakes with oil and sauté in large pot over medium heat.
Stir in garlic, ginger, turmeric, jalapeño and tomato paste.
Cook one minute, stirring continuously.
Add beer and broth. Bring to a boil.
Add lentils, carrots, squash and onion.
Return to boil, stir well, cover pot, lower heat and simmer until lentils are very tender.
Stir in tamari, honey and vinegar and simmer five minutes.
Taste and adjust flavors as needed.
Serve hot.

Copyright © 2016 Stefanie Samara Hamblen