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Vega's Lemon Lentil Soup
2 tsp coconut oil
½ onion, diced
2 carrots, diced
3 celery stalks, diced
2 cloves garlic, minced
2 cups dry green lentils
4 cups vegetable broth
4 cups water
1 tsp chili flakes
Salt and Pepper, to taste
6 cups baby spinach
1 pint grape tomatoes, halved
¼ cups lemon juice
2 cups dry green lentils
4 cups vegetable broth
4 cups water
1 tsp chili flakes
Salt and Pepper, to taste
6 cups baby spinach
1 pint grape tomatoes, halved
¼ cups lemon juice
1. Heat coconut oil. Sauté onion, carrot and celery until tender. Add garlic sauté 1 minute.
2. Add lentils, chili flakes, vegetable broth and water. Bring to a boil, reduce heat and cook at least an hour or until soup is thick and lentils are tender.
3. Season with salt and pepper. Add spinach, grape tomatoes and lemon juice. Taste and adjust flavor with more lemon juice, salt or pepper.
Enjoy and Share!
Recipe by Vega Morgan- In the Vega Kitchen
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