Easy Lentil Soup

Ingredients

2 celery stalks, finely chopped

2 tsp kosher salt

2 tsp ground cumin

Freshly ground black pepper

2 garlic cloves

2 carrots, peeled and finely chopped

1 onion, finely diced

2 Tbsp olive oil

10 cups water

1 lb (16 oz) dried lentils

Fresh parsley

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the celery, carrot, onion, and garlic and sauté for 5 to 6 minutes until tender.

2. Add the water, lentils, cumin, and kosher salt. Bring to a simmer and simmer for 30 minutes until the lentils are tender (if not tender, keep cooking a few more minutes). Taste and add additional salt to taste and fresh ground black pepper (both optional). 

3. Serve immediately with chopped parsley if desired, or refrigerate for meal prep. The soup lasts up to 1 week refrigerated and leftovers taste even better (you can also freeze them for up to 3 months). Leftovers may soak up extra broth, so you can add a splash of water and pinch of salt if the texture becomes too thick. 

Nutritional information:

8 Servings

Serving Size: ⅛ of recipe

Calories: 248 kcal

Total Fat: 4.3g

Saturated Fat: 0.6g

Cholesterol: 0mg

Sodium: 620mg

Total Carbohydrate: 37.7g

Fiber: 18.2g

Protein: 15.2g