Lentil Vegetable Soup

The whole family really enjoyed this one.

Makes 8 cups.

From Skinny Bitch in the Kitch

1 TBSP refined coconut oil
1/2 red bell pepper, cut into 1/2 inch dice
1/2 yellow bell pepper, cut into 1/2 inch dice
1/2 onion, cut into 1/2 inch dice
1 zucchini, quartered lengthwise and cut into 1/2 inch slices
1 yellow squash, quartered lengthwise and cut into 1/2 inch slices
4 cloves garlic, minced
1 tsp fine sea salt
1/2 tsp pepper
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp cayenne powder
6 cups low-sodium vegetable stock
1 1/2 cups lentils
1 TBSP tamari or soy sauce
1/2 tsp sesame oil
1 (14.5 oz) can diced tomatoes with juices

Heat the oil in a 4-6 quart stock pot over medium heat. Add the bell peppers and onion, stir occasionally for 2 minutes. Add zucchini, squash, garlic, and spices, stir occasionally for 1 minute.

Stir in the stock, lentils, and soy sauce. Increase the heat to high, boil, and then reduce to a simmer. Cook until the lentils are tender, about 30 minutes. Add the sesame oil and tomatoes, stirring until the tomatoes are heated through.