Lentil Soup

PREP TIME:

15 minutes

PREP NOTES:

Cooking time:

45 minutes

YIELDS:

2-3 people

INGREDIENTS:

1 tablespoon extra-virgin olive oil
¼ yellow onion, finely diced
1 carrot, chopped
1 parsnip, chopped
1 bay leaf
4 cups broth (chicken or vegetable) OR water
½ cup lentils, rinsed
½ teaspoon sea salt

DIRECTIONS:

Place a large pot over medium-low heat. Add olive oil and onion. Sauté until tender (approximately 4 or 5 minutes). Add carrot, parsnip, and bay leaf. Cook for 15 minutes, stirring occasionally, until onion is a deep brown color and carrots begin to soften.
Add ¼ cup broth and scrape browned bits from the bottom of the pot. Add remaining broth and bring to a simmer. Stir in lentils and cook for an additional 30 to 40 minutes until soft. Season with sea salt. This soup can be enjoyed as is or blended.

NOTES:

You can also put all the ingredients in the slow cooker on Low for 5-7 hours. If you choose this option, double or triple the recipe so you have leftovers.

If the soup is too thin, take out 1 cup and blend with an immersion blender and add back to the soup until you get the desired consistency.

You can add spicy chicken sausage as well if you want to give it a ‘kick’! Cook the sausage first, drain and add at the same time as you add the stock, etc.