There may be nothing better than a warm kitchen on a cold winter day.  This is an extremely easy recipe that Sara’s mom made often on cold winter days and has become a Thanksgiving weekend tradition.

Ingredients:
1 quart chicken stock
1 quart water
2 cups red lentils – rinsed
1-2 T olive oil
2 strips of Kombu (sea vegetable)
2 onions
3 cloves garlic
5 carrots
4 stalks celery
1/2 pound potatoes
1 rutabaga
2 zucchini
1 28 oz. can diced tomatoes
3 teaspoons salt

Pinch of each of the following:
Cumin
Bay leaf
Dried or fresh parsley
Oregano
Thyme

Instructions:

Bring first 5 ingredients to a boil and allow to cook for 45-60 minutes.

Chop together onions garlic cloves, carrots, celery, potatoes, rutabaga and zucchini.

Add vegetables into the pot.

Add 1 can diced tomatoes

Add salt, cumin, bay leaf, parsley, oregano and thyme

Serve piping hot with warmed bread.