Pam's Red Lentil Soup w/Cauliflower & Zucchini
From: Pamela - Austin/Texas/USA

my personal recipe
serves 4
prep time 15 minutes
cooking time 25 minutes
best when made with all organic products

• 1 cup of red lentils rinsed well
  
• 5 cups of spring or filtered water
  
• 1 med white onion and/or 2 small scallions, chopped
  
• 2 med zucchini, diced (I cut mine in half, then half again, then remove seeds and slice)
  
• 3/4 cup cauliflower flowerets cut bite size
  
• 1 tablespoon safflower oil
  
• 1/2 teaspoon ground cumin
  
• 1 tablespoon umeboshi vinegar
  
• small sprig of chopped parsley for garnish

Heat oil in a heavy gauge stainless steel pot over medium-low heat. Add onion and/or scallion and cook 3 minutes. Stir in cumin. Add water and lentils, bring to a boil. Add vegetables, cover and simmer until vegetables are soft, 15-20 minutes. Remove from heat and stir in the umeboshi vinegar, sprinkle with parsley and enjoy.