Inspired by Nirmala's yellow dal soup, I made this lentil soup without my favorite herbs, garlic and onion. I used what typically constitutes a bouquet garni—Italian parsley, fresh thyme, and bay leaf—with diced carrots and celery. To add complexity to the flavor I added Italian tomato paste with Italian parsley and California sherry whose alcohol content burned away with the cooking so should not affect the sattvic quality of the soup. The chives and parley sprig are edible garnish.
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