Our family favorite! When asked their favorite meal, both of my kids for YEARS would name this soup (I’m not kidding)! Packed with tasty herbs and plant-based protein, you’ll love this recipe.
Author:jen martinsen at www.nutritionbliss.com
Prep Time:10
Cook Time:45
Total Time:55
Scale
Ingredients
1-cup lentils (soaked for 2–4 hours prior)
6 tbsp avocado oil
1 medium yellow onion, diced
3 carrots, diced
3 stalks celery, diced
1 bay leaf
1 tsp rosemary (I add extra because I love rosemary)
1/2 tsp thyme
8 cups vegetable stock or organic chicken bone broth (I like to use 4 cups of each)
Sea Salt to taste
(Optional) Avocado & parsley for garnish
Instructions
Heat oil in stock pot over medium heat.
Add diced onions, stir occasionally until translucent.
Add celery & carrots, rosemary, & thyme – sauté for 10 min
Rinse lentils thoroughly
Add stock, lentils, bay leaf, sea salt to taste (dip finger in, should taste mildly salty)