Fresh Lentil Soup

...with vegetables and potatoes (carrots, celery, green and red peppers, onion, garlic).

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VEGETABLE LENTIL SOUP

INGREDIENTS

• 1-pound bag Lentils (cooked canned lentils are a great option too)

• 4 medium-sized potatoes

• 3 medium-sized lentils, chopped

• 1 tbsp. minced garlic

• 1 tsp. Himalayan salt

• 1 paprika

• Fresh thyme leaves

• 1 medium red tomato, diced

• 1 red bell pepper, diced

• 2 cups diced celery

• 2 cups diced carrots

• 3 quarts vegetable stock

• 2 tbsp. tomato paste

PREPARATION

• Place lentils in boiling water. Cover and turn off the stove. Let it stand in the hot water for 15 minutes. Then drain.

• Peel and boil potatoes for 15 minutes. Drain and set aside.

• On medium heat, sauté the onions, garlic, tomatoes, and bell pepper with olive oil, salt, pepper, and thyme for 20 minutes until the vegetables are tender.

• Add the celery and carrots and sauté for 10 more minutes.

• Add vegetable chicken stock, tomato paste, and lentils.

• Cover and bring to a boil. Reduce the heat and simmer uncovered for 50 minutes.

• Add boiled potatoes. Simmer and cover for 10 more minutes, until the lentils and potatoes harmoniously come together and are cooked through.

• I love to drizzle a little bit of extra virgin olive oil on top.

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