|Seasoning mix||1 Teaspoon|
|Sweet paprika||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Garlic powder||1 1⁄2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Dried thyme leaves||1 1⁄2 Teaspoon|
|Onion powder||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Dried cilantro||1 Teaspoon (Dried Cilantro Leaves)|
|Black pepper||3⁄4 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Chopped onions||2 Cup (32 tbs) (In All)|
|Chopped green bell peppers||2 Cup (32 tbs) (In All)|
|Chopped celery||2 Cup (32 tbs) (In All)|
|Apple juice||1 Cup (16 tbs)|
|Minced fresh garlic||2 Teaspoon|
|Dried lentils||2 Cup (32 tbs)|
|Vegetable stock||10 Cup (160 tbs)|
|Tamari||1⁄4 Cup (4 tbs)|
|Diced carrots||1 Cup (16 tbs) (Use Medium Sized)|
|Diced parsnip||1 Cup (16 tbs) (Use Medium Sized)|
|Diced zucchini||1 Cup (16 tbs) (Use Medium Sized)|
|Diced yellow squash||1 Cup (16 tbs) (Use Medium Sized)|
|Diced mushroom||1 Cup (16 tbs) (Use Medium Sized Fresh Variety)|
Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 8-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 1 cup of the onions, 1 cup of the bell peppers, 1 cup of the celery, and the bay leaves.
Stir and cook, scraping the bottom of the pot occasionally to clear, about 5 minutes.
Add the apple juice and 2 tablespoons of the seasoning mix, check the bottom of the pot for sticking, and cook until all the liquid evaporates, about 10 minutes.
Add the remaining onions, bell peppers, celery, and seasoning mix, and the garlic and lentils.
Stir and cook 1 minute, then add 6 cups of the stock and the tamari.
Stir and cook 30 minutes, checking the bottom of the pot occasionally for sticking.
Stir in 2 cups stock and cook 10 minutes.
Stir in the remaining 2 cups stock and cook 5 minutes.
Add the carrots and parsnips, stir and cook 6 minutes.
Add all the remaining vegetables, stir, and bring the soup back to a boil, about 5 minutes.