Lentil Soup Recipe

This soup practically has superpowers! It’s HIGHLY nutrition with a big serving of fiber, protein and veggies. Plus, cooking with dry legumes creates a WONDERFULLY environmentally friendly meal. It is very easy to make and because it’s cooked in bulk, a small amount of effort yields nearly a week worth of lunches.

Ingredients

• 2 medium onions, finely chopped

• 2 cloves of garlic, finely chopped

• 2 tbsp of avocado or olive oil

• 2 medium carrots, peeled and diced

• 3 celery stalks, diced

• 1 medium zucchini, diced

• 6-8 cups of vegetable or chicken broth (depending on the size of your pot)

• 1 cup of green lentils

• ½ cup of split red lentils

• Salt and pepper to taste

• Optional: frozen peas, or any other vegetable you have around

Directions

1. In a large pot, heat the oil and saute the onions and garlic over medium heat until translucent.

2. Add carrots and celery and zucchini and cook until tender

3. Add the water or broth and bring to a boil

4. Rinse the lentils and add to the pot

5. Reduce the heat to low and let it simmer for about an hour

6. Add salt and pepper to taste and enjoy