Ingredients

1.5 tbsp Olive oil

1 yellow onion diced

2 lg carrots peeled and cut into bite size pieces

4 celery stalks chopped

1 lg zucchini chopped

2 cups of red lentils soaked for 10 minutes and rinsed well

1 lg handful of baby spinach

2 bay leaves

7 cups of vegetable or chicken broth

1 lemon to squeeze

1 tbsp of Better than Bouillon

1/4 tsp salt (The bouillon adds salt so taste before adding)

Instructions:

Heat olive oil in medium stock pot and add onions, carrots, celery, and zucchini. Sauté and soften for a few minutes. Add in lentils, bay leaves, broth, and boullion. Stir and bring to a boil. Turn down heat to a simmer and cook for 30-40 minutes. Stir occasionally until veggies and lentils have soften. May add more broth or water if needed.

Remove Bay leaves. Serve and add a bit of lemon, nutritional yeast, avocado, or parmesan cheese if desired. Great the next day or place in a container to freeze for when you need a quick healthy meal or snack.

Lentils are a great source of protein, pre-biotic fiber, folate and potassium. They are low in fat, rich in minerals and a great addition to help lower cholesterol, stabilize blood sugar, and increase energy. A must on your recipe rotation!