Hearty lentils in a nourishing vegetable stock will warm you anytime of the year. Enjoy with a crusty slice of artisan bread.
Ingredients:
2 cups brown lentils soaked overnight or presoak in an Instant Pot
2 quarts vegetable stock
1 bay leaf
¼ cup olive oil
2 onions, chopped
4 cloves garlic, minced
2 tsp cumin
1 ½ tsp thyme
1 tsp turmeric
¼ tsp white pepper
1, 14 oz can organic fire roasted diced tomatoes (Muir Glen)
2 stalks celery, chopped
2 carrots, chopped
1 jalapeño pepper, minced
1 medium size potato, cubed
1 cup broccolini, chopped
2 Tbs parsley, chopped
salt and black pepper to taste
2 tsp apple cider vinegar
Directions:
Drain lentils and add with veggie broth and bay leaf to large soup pot. Bring to a boil, reduce heat and simmer. Stir regularly while cooking. Add olive oil, onions, garlic and spices and simmer for 20 minutes. Add spices, tomatoes, carrots, celery, pepper and simmer for another 20 minutes. Add potato and broccolini and simmer for another 20 minutes. Add parsley, salt and pepper to taste and simmer for another 10 minutes. Add vinegar at the end (it heightens the flavor and helps with mineral uptake).