Ingredients:
2 tbsp oil
1 medium chopped onion
4 cloves chopped garlic
24 oz chicken broth
2 cups rinsed lentils
4 chopped carrots
1 diced potato
4 chopped celery
Any other veggies you feel like chopping and tossing in
Directions:
Heat a large sauce pan, add in oil, after heating oil, about 1 min., add in the onion and garlic, stirring until they begin to brown, then add in all vegetables. After about 5 minutes of cooking the vegetables, add in the broth and lentils. Bring to a boil, once reached, turn down to a simmer and cover.
Stir occasionally, and continue to cook the soup until the lentils and carrots are soft about 30-40 min. (You should be able to mash a lentil)
After the ingredients in the soup are cooked, take 2-4 cups of the chunky soup into a blender. If you don’t have a large or specialty blender, make sure to fill your blender less than half way to avoid a mess.
Blend covered until pureed, then stir the puree back into the soup. Keep repeating the blending step until your soup has reached your desired thickness.
Enjoy!
This recipe is high in protein, full of nutrients. It can serve many at one meal, or serve one for many meals, and it is very easy to do.
