Lentil and Root Veggie Soup
Serves 4
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Ingredients
  1. • 2 quarts water or yeast-free, gluten-free broth (vegetable or chicken)
  2. • 1 ½ cups lentils, well rinsed
  3. • 2 cloves garlic, minced
  4. • 1 medium onion, chopped
  5. • 2-3 carrots, sliced
  6. • Celtic sea salt, to taste
  7. • Thyme, to taste
  8. • Cumin, to taste
Instructions
  1. 1. Put liquid in large soup pot.
  2. 2. Add lentils, garlic, onion, and carrots to pot and bring to a boil.
  3. 3. Add seasonings (If there are other seasonings you prefer, be
  4. creative!).
  5. 4. Reduce heat to medium-low and simmer, partially covered,
  6. until lentils are soft.
  7. 5. Puree part of the soup in a blender if you prefer it creamy.
  8. Note: Cooking times for lentils may vary.
Variations
  1. • Add 2-3 stalks of sliced celery for crunch
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