Lentil Soup with Rosemary Sage and Shiitake Cremini Salt

The perfect cozy soup for fall. Adapted from recipe by Sonja Overhiser 

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 10 cups chicken or vegetable stock
• 1 pound (16 ounces) dried green lentils
• 2 teaspoons ground cumin*
• 3-4 teaspoons Rosemary Sage, Shiitake Cremini salt (or a combination of them), divided.
• Freshly ground black pepper to taste.
• Finely chopped fresh parsley (optional) 

Instructions

1. Heat olive oil in a large pot, over medium high heat.
2. Add celery, carrot, onion, and garlic;
3. Add 2 teaspoons Rosemary Sage or Shiitake Cremini when vegetables start to soften. 
4. Saute 3-5 minutes longer, until vegetables are tender.
5. Add cumin and stir to coat.
6. Add the water, lentils, and one more teaspoon of salt (I prefer a hearty salt such a Rosemary Sage or Shiitake Cremini).
7. Simmer for about 30 minutes or until the lentils are tender.
8. Taste; add additional salt if desired (I like to finish with Lemon Thyme salt) and fresh ground black pepper. 

Refrigerate up to a week or freeze.