Plant Based Lentil Soup

Time: 45 minutes

Servings: 8

INGREDIENTS: 

1 cup diced onions 

1-2 tsp minced garlic

1 cup peeled & diced carrots

1 cup diced celery

14oz. can of crushed or diced tomatoes, undrained

2 cups dry lentils (green or brown) 

7 cups water

3 tsp Better Than Bouillon (vegetable base)

½ tsp ground cumin

½ tsp coriander

1 tsp smoked paprika

2½ tsp salt

2 tsp apple cider vinegar

big handful of greens (my favorite is arugula), diced

DIRECTIONS:

1. Add onions, carrots, celery & garlic to a large pot over MEDIUM heat. Cook until soft (about 5 minutes). Splash with a little water if the mixture gets dry during cooking.

2. Add the rest of the ingredients except the greens and bring to a boil, cover, turn the heat down to LOW and simmer for 30-40 minutes until lentils are tender.

3. Use an immersion blender to puree some of the soup for about 20 seconds (optional but nice if you can do it). This will thicken the soup a bit. 

4. Add the greens, stir through and enjoy! 

Notes:

Refrigerate leftovers up to 5 days or freeze up to 3 months.