Ingredients
1.5 tbsp Olive oil
1 yellow onion diced
2 lg carrots peeled and cut into bite size pieces
4 celery stalks chopped
1 lg zucchini chopped
2 cups of red lentils soaked for 10 minutes and rinsed well
1 lg handful of baby spinach
2 bay leaves
7 cups of vegetable or chicken broth
1 lemon to squeeze
1 tbsp of Better than Bouillon
1/4 tsp salt (The bouillon adds salt so taste before adding)
Instructions:
Heat olive oil in medium stock pot and add onions, carrots, celery, and zucchini. Sauté and soften for a few minutes. Add in lentils, bay leaves, broth, and boullion. Stir and bring to a boil. Turn down heat to a simmer and cook for 30-40 minutes. Stir occasionally until veggies and lentils have soften. May add more broth or water if needed.
Remove Bay leaves. Serve and add a bit of lemon, nutritional yeast, avocado, or parmesan cheese if desired. Great the next day or place in a container to freeze for when you need a quick healthy meal or snack.
Lentils are a great source of protein, pre-biotic fiber, folate and potassium. They are low in fat, rich in minerals and a great addition to help lower cholesterol, stabilize blood sugar, and increase energy. A must on your recipe rotation!