Lentil Soup with Carrots and Celery

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Celery

  Raw

  1 stalk, medium or 40g

• Carrots

  Raw

  1 medium or 61g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  1 cloves, minced or 3g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Vegetable Bouillon Cube

  Bouillon Cube, dry

  ½ serving or 50g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Water

  Plain, clean water

  2 ½ cup or 592g

• Lentils

  Raw

  ½ cup or 96g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. Heat oil in a large Dutch oven over medium heat. Add celery, carrot, onion, garlic, oregano, salt, and pepper; cook 5 minutes.
2. Add the water, bouillon cube, and lentils. Bring to a boil, simmer covered, 20 minutes.
3. With a hand blender (or in a blender on low speed) purée soup until semi-smooth and thick.
4. Drizzle with lemon juice. Enjoy!

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• Red Lentil Soup with Lemon and Honey
• Curried Lentil Soup with Dried Cherries and Cilantro
• Celery, Onion and Spinach Soup
• Chicken and Lentil Soup
• Lentil and Tomato Soup