Red Lentil Vegetable Soup (gluten-free and dairy-free)
/I LOVE lentils. I truly didn’t realize how much I liked them until I tried a lentil soup for the first time. They are so filling because of their fiber content (which makes them great for gut health too) and protein. This is one of those soups that actually feels like a meal because it’s so filling and contains lots of vegetables. It’s really good heated up the next day and for a few days afterwards, just be careful not to overcook the potatoes too much, otherwise it can get a little mushy. I hope you enjoy!
Ingredients:
3 carrots, chopped into rounds and then cut into half
3 celery stalks, chopped
6 small yukon gold potatoes, cut into 1 inch pieces
1 large onion, chopped
1 1/2 cup dry red lentils
6 cups chicken broth (can use vegetable for vegan version)
5 garlic cloves, minced
2 tbsp avocado oil
1 tbsp sea salt
1 tbsp black pepper
1 tsp fresh thyme, chopped
1 tsp dried basil
1 tsp dried parsley
2 bay leaves
Directions:
Heat avocado oil in deep pot over medium-low heat. Add in the onion and garlic and cook until fragrant.
Add the carrots, potatoes, and celery and sauté for a couple minutes. Add in the chicken broth, parsley, basil, thyme, red lentils, sea salt, black pepper, and bay leaves and let simmer for 15-20 minutes, until the lentils are cooked and softened.
Pull the bay leaves out, add extra seasonings if needed and enjoy!
With love,
Ashley
