Lentil Soup

1 C dry lentils
4-6 stalks of celery, chopped
3 potatos, peeled and chopped
3 carrots, sliced
1 large onion, chopped
5 cloves of garlic, minced
4 C vegetable stock
2 C water

2 Tbl cold pressed olive oil
2 Tbl tamari
3 teaspoon dried parsley
1 teaspoon sea salt
1/2 teaspoon each basil, oregano, and thyme
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper
several dashes powdered sea kelp

Pour water and stock into large pot. Add dry lentils and vegetables to the liquid and bring to a boil on high heat. Reduce heat and simmer for about 1 hour, or until lentils are tender. Add remaining ingredients and simmer 15-20 minutes longer, stirring occassionally. Serve it up!