Lentil Soup

 

  • 2 T Olive Oil
  • 1 Onion, chopped
  • 2 Carrots, diced
  • 2 Celery Stalks, chopped
  • 2 Garlic Cloves, minced
  • 1 Bay Leaf
  • 2 t Cumin
  • 1 t Coriander
  • 2 t Chili Powder
  • 14.5 oz Crushed Tomatoes
  • 2 C Lentils
  • 8 C Vegetable Broth
  • Salt and Pepper to taste
  • Optional: spinach, dark leafy green, sausage, apple cider vinegar

 

In a large pot, heat oil over medium heat. Add onions, carrots and celery and cook until tender. Stir in garlic, bay leaf and remaining spices, cook for 2 more minutes.

 

Stir in lentils, tomatoes and broth. Bring to a boil. Reduce heat to simmer for at least 1 hour.

 

Optional additions:

  • Spinach or other dark leafy green, cook until it wilts.
  • Add in your favorite sausage with the lentils, tomatoes or broth for a meatier flavor.
  • Add a splash of apple cider vinegar before you eat it.