Lentil and Vegetable Soup
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion diced
- 1 cup celery diced
- 1 cup carrots peeled and diced
- 8 cups chicken stock or vegetable stock
- 2 14 oz cans diced tomatoes keep juice
- 3 oz tomato paste 1/2 can
- 2 cups cream or coconut cream/milk for vegan
- 1 3/4 cups green lentils
- 2-3 tablespoons agave nectar
- 1 tsp sea salt
- 2 tablespoons garlic powder
- 3 tablespoons ground cumin
- 1 tsp fresh ground black pepper
- 1 bay leaf
Instructions
- In a large pot, saute onions, celery, and carrots with all of the dry spices until tender, about 10-15 minutes.
- Add the remaining ingredients except for the cream, still well, and bring to a boil over medium heat. Once it starts to bubble turn down to medium and simmer for about 45 minutes mixing every so often, and simmer until the vegetables and lentils are cooked.
- Remove from heat, stir in cream, then taste for seasonings.
