Fall Lentil Soup
Hey Friends, I wanted to share my recipe for an easy lentil soup. My mom actually makes this for us all the time and it’s quickly become Olives favorite so I like to keep it in the rotation. I posted on Instagram that we’ve been trying hard to have family dinners together and it’s been a nice shift for our evenings. Austin recently was telling me about the difference between supper vs. dinner and now I want to call that mealtime supper. Read HERE. I love sharing about what we eat but I will say I never ever follow recipes so there's lots of room for changes!
What you’ll need for the Lentil Soup:
5-6 Carrots, chopped in small pieces
1-2 Onions, chopped in small pieces
2-3 celery stalks, chopped, in small pieces
5-6 Yukon Potatoes, chopped in small pieces
3 cloves garlic minced
6 cups vegetable broth
1 cup split red lentils (really though use split red lentils)
Coconut Oil (or avocado oil we always use coconut oil)
Start by sauteing the onions in oil until they start to become translucent. Austin likes his onions really well cooked so I always cook mine for much longer before adding anything else in. Once you're happy with the onions add minced garlic and the rest of the vegetables except for the potatoes. Let them saute for 10-15 minutes. Add the potatoes and broth bring to a boil and add the lentils. season to taste and let simmer for 30-45 minutes.
Season with salt & pepper. The lentils & potatoes will really thicken up the soup so you may need to add more broth depending on the number of veggies you through in. Hope you love it! I love using red lentils because they add a buttery feel to the soup but If you eat dairy you can also add ghee and it will be so yummy too!