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1 gal lentils, dry 4 #s potatoes, diced 16 C. carrots, diced 8 C. onions 4 C. celery 1/2 C. fresh garlic, minced 1/2 C. brags amino acids 2 Tbsp thyme 8 oz vegetable stock or base 2 1/2 Tbsp lemon pepper Saute onion and celery until translucent, add garlic, cool for 4 minutes. Add potatoes, lentils, carrots, and spices. Cover with water, simmer for 2 hours, always checking water level, making sure beans are covered, but not swimming in water.