Lentil Veggie Soup

INGREDIENTS

¾ cup of lentils
1 medium sweet potato
1 medium onion
2 carrots
1 stalk of celery
1 qt. broth OR 1 bouillon cube & 4 cups water
1 clove garlic
1 lemon
1 Tbsp. vegetable oil
Salt and pepper to taste

INSTRUCTIONS

1. Peel and slice carrots into half-moon shapes.
2. Slice celery into 1-inch pieces.
3. Peel and slice sweet potato into ½ inch cubes.
4. Remove onion skin and dice onion into small pieces.
5. Remove garlic skin and mince or use a garlic press.
6. Pour lentils into a colander and wash and separate out any small debris mixed in.
7. Heat the olive oil in a large stock pot over medium-high heat.
8. Add salt, pepper, carrots, celery, sweet potato, and onion to the hot oil. Sauté the vegetables, stirring regularly, for 8-10 minutes or until the onion is nearly see-through.
9. Add the garlic and lentils. Cook for two minutes, stirring constantly.
10. Add broth (or bouillon cube and water) and bring to a boil. Once boiled, reduce heat to low.
11. Simmer the soup for 50 – 60 minutes or until the lentils are tender. The lentils should be easy to chew but not too mushy. If the lentils crunch, they need a bit more time to cook. The best and easiest way to know if your lentils are ready is to taste them.
12. Once the lentils are cooked, add a tablespoon of fresh lemon juice. Cook the stew for 10 more minutes.
13. Serve with crusty bread and/or a side salad.

CARROT TIPS

• This soup can also be made in a slow cooker. For a 2-qt slow cooker, increase the amount of vegetables and lentils, but keep the amount of broth the same.
• Add any extra veggies you have on hand – add an extra splash of broth if you’re adding a significant amount more. You can also substitute apple cider vinegar for lemon juice!
• Double the recipe and freeze half the batch for an easy future dinner!
• Serve over rice or pasta for a hearty meal.
• You can use the bouillon cube as is or dissolve it in water beforehand – your preference!

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