Description
Easy carrot lentil soup teeming with vegetables and fresh green onion. Perfect for an every day fall, winter, or spring one-pot soup.
Ingredients
- 1 tsp avocado oil
- 1/2 Cal-Organic Farms yellow onion, diced
- 3 cups Cal-Organic Farms carrots, peeled and diced
- 3 stalks Cal-Organic Farms celery, diced
- 1 cup lentils, rinsed and sorted (can sub canned lentils*)
- 1 tsp cumin
- 1/2 tsp coriander
- pinch of cayenne (optional)
- pinch of Himalayan sea salt
- 4 cups vegetable broth
- Cal-Organic Farms green onions, thinly sliced
Instructions
- Heat a large pot over medium heat with a drizzle of avocado oil. Once it’s warm, add the onions and sauté them for 3-5 minutes, or until they’re transclucent.
- Next, add in the carrots and celery and sauté them for another 3-5 minutes until they’re slightly tender.
- Add in the vegetable broth, spices, and lentils* and bring everything to a low boil over medium high.
- Reduce the heat to a simmer, cover and cook for 20 minutes.
- Serve the soup immediately with a handful of fresh sliced green onion. Store any leftovers in an airtight container in the refrigerator for up to one week and reheat before serving.
Notes
If using canned lentils, reduce the vegetable broth by 1/2 and add these within the last 5 minutes of cooking to ensure they don’t overcook.
Recipe adapted from Tone It Up
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup, One Pot
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free