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.

Ingredients:

• 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:

Directions:

• 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