Vegetable and Lentil Soup
Soup is by far a family favorite during cold days of winter. This soup can be made in advance and stored for lunches.
2 Tbsp coconut oil (or water)
2 garlic cloves, minced
4 large carrots, sliced
2 stalks celery, sliced or diced
1 yellow onion, diced
4 cups of vegetable broth
1 small can of diced tomatoes (low sodium and no sugar added)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 cup uncooked green or brown lentils (thoroughly rinsed and drained) Instructions:
In a large pot, over medium heat, add the oil or the water to the pot.
When pot is hot, add the garlic, carrots, onions and celery. Cook for 4 minutes.
Add the broth, tomatoes and the spices (salt and pepper) and slightly increase the heat. Once the broth is simmering, add the lentils.
Stir the lentils in the broth and reduce the heat as soon as it starts simmering again.
Let it cook, uncovered, for approximately 15 minutes (until the lentils are tender).
You can serve now or store it in the fridge for up to 5 days. This recipe can also go in the freezer.
By the Urban Life Center Team