Enjoy this dish as a light but filling lunch or as an appetizer. Packed with protein and veggies, it's healthy and delicious!

 

 

 

 

Prep Time: 10 minutes Cooking Time: 45 minutes Yield: 5 servings

 

Ingredients:

 

1 cup green lentils

1 medium onion, diced

1 carrot, diced

1 stalk celery, finely chopped

4 cups spring water or vegetable stock

1 bay leaf

1/2 teaspoon sea salt

1 tablespoon chopped parsley

1 tablespoon olive oil

1 teaspoon basil

1 teaspoon rosemary

squeeze of lemon or 1 tablespoon umeboshi vinegar

 

Directions:

1. Spread lentils on a flat surface and pick out any stones, then wash and drain them.

2. In a soup pot, warm the oil over medium heat.

3. Add onion and cook 5 minutes or until translucent.

4. Add carrot and celery and continue to sauté 3-5 minutes.

5. Spread lentils on top.

6. Add water and herbs. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes or until lentils are tender.

7. Add chopped parsley, salt, and a squeeze of lemon juice or umeboshi vinegar.

8. Simmer another 2 minutes and serve.

 

Variations: Add a small piece of kombu, rinsed.