Beth’s Lentil Soup (Low in Salicylate)
2 Cups Lentils (soak over night first)
8 cups water
2-3 tablespoons Sunflower Oil
1 cup chopped parsley
½ cup chopped chives
3-5 cloves garlic
Combine all ingredients in large pot and cook for a few hours (I recommend around 3 hours) on a low to medium temperature. Season to taste with salt. Serve with white (un-dyed) cheese.
Enjoy!
PS - this makes great left overs for lunches