• 6 carrots, sliced
• 2 large onions, chopped
• 5 teaspoons of ground cumin
• 8 cloves garlic, crushed
• 4 tomatoes, chopped
• 1½ cup red lentils, washed, soaked and drained
• 8 cups vegetable stock
• 2 cups of tomato juice
• 4 tablespoons of tomato paste
• 2 tablespoons of tamari
• Herbs for garnish (e.g. fresh coriander, Italian parsley)

1. Using some of the vegetable stock, sauté onion, carrots, cumin, garlic, tomatoes and celery.
2. Cook, stirring occasionally until onion is soft. Stir in lentils, stock and tomato juice.
3. Bring to boil and simmer for approximately 1 hour.
4. When lentils are soft, stir in tomato paste and tamari.
5. Blend mixture until smooth.
6. Return to same pan, reheat and serve garnished with herbs.