Lentil Soup

Overnight Soaked Lentils (doesn’t matter which variety)

Large Vidalia Onion, diced

3-5 cloves of fresh garlic, mashed

Bell Pepper, diced

Baby Red Potatoes, finely diced

Carrots (optional), diced

Cilantro, chopped

Celery (optional), diced

Tomatoes (optional), diced

Grapeseed oil

Saute one large Vidalia Onion and 3-5 cloves of fresh garlic in ½ teaspoon of Grapeseed oil. Add bell peppers or any other vegetables, except cilantro, and simmer for several minutes. Add lentils and season to taste. Add vegetable broth or water to cover lentils, reduce heat and simmer until done. As a final step, add cilantro and remove from heat.

Garnish and serve.

OPTION: If you’re a fan of smooth soups, cook the lentils, onion and garlic separate to create a base… then puree. Simmer additional vegetables in the puree until cooked through. Garnish and serve.

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