Lentil Soup

Ingredients:

1-2 T avocado oil

1 diced yellow onion

2-3 cloves of minced garlic

4-5 diced carrots

4-5 diced celery stalks

2 T tomato paste

1 tsp ground cumin

1 tsp ground coriander

salt & pepper to taste

2 bay leaves

1 1b bag of lentils (I like the smaller dark brown lentils because they stay firmer when cooked).

4 cups chicken (or vegetable broth)

¼ cup wine to deglaze pan

Directions:

• First, rinse lentils. Boil water. Put lentils in a large bowl and cover with the boiling water. Let steep for 15-20 min. Then drain.

• Meanwhile, coat Dutch oven or soup pot with avocado oil. Toss in diced yellow onion. Pieces should be on the small size to match lentils. Saute a few minutes and then add minced garlic, salt and pepper.

• Add diced celery and saute a few more minutes.

• Add diced carrots.

• Add in cumin and coriander.

• Add in tomato paste. Let activate for 1 minute. Then deglaze the pan with ¼ cup wine or 2 tsp apple cider vinegar.

• Add in the rest. Of the ingredients: broth, bay leaves, lentils.

• Simmer for 45 min to an hour on the stove, covered. Add additional water or broth if soup is too thick.

Serve alone or over rice. Serve with hummus and a dollop of yogurt on top. Chopped cilantro or chopped Italian parsley.