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Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
One of the quickest cooking whole beans, lentils make fabulous soups. This one is a favorite.
Diet Types: Vegan, Vegetarian
  • 1 Spanish onion, chopped
  • 1 large clove garlic, chopped
  • 3 stalks celery, sliced
  • 2 medium carrots, thinly sliced
  • 2 tablespoons olive oil
  • 1 cup dried lentils, rinsed
  • 4 cups water or Vegetable Stock
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 15 oz. can chopped tomatoes
  • salt and pepper to taste
  • Serves: 6
    Cooking Time: 30 minutes - one hour
    In a soup pot, saute onion, celery, garlic and carrots in oil until onion is soft, about 5 minutes. Add remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat to low, cover and simmer for 30-40 minutes, or until lentils are soft. Remove bay leaf . Season to taste with salt and pepper. Puree half and serve.

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