Vegetable Lentil Soup

September 16, 2019

Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt

 

Ingredients:

  • 1-2 tbsp avocado oil
  • 1 onion, roughly chopped
  • 3 carrots, chopped
  • 3 celery sticks, chopped
  • 1 clove of garlic, minced
  • 6 small potatoes, halved
  • 2 1/4 cups of lentils
  • 3 bay leaves
  • 8 cups vegetable stock

 

Directions:

  1. Heat avocado oil in pot over medium heat.
  2. Add onions, carrots, celery and garlic to the pot and cook for about 10 minutes until fragrant.
  3. Add the vegetable stock, bay leaves and lentils. Bring to boil then simmer for about 10 minutes before adding the potatoes. Simmer until the lentils and vegetables are cooked, but not too mushy.
  4. Enjoy with fresh sourdough bread and store in a glass container in the fridge for up to a week.




Ready?

Delicious, farm-fresh harvests are closer than you think.


Top