Beet Lentil Soup

This is a lovely warming nutritious recipe that satisfies as autumn and winter approach.

Ingredients:

• 2 cups lentils (I prefer French baby green lentils as they are smaller, chewier and less starchy)

• 1 T ghee or avocado oil

• 1 medium onion, chopped

• 3 celery stalks, chopped

• 3 large carrots, chopped

• 1 large beet, peeled and thinly sliced, then cut into thin strips or anyway you like

• 3 garlic cloves, chopped (or 1/2 tsp garlic granules)

• 2 bay leaves

• salt and pepper to taste

• 1 tsp thyme

• 1 tsp rosemary

• 1/2 cup tomato paste

• 7 cups bone broth, chicken broth or filtered water

• 1/2 cup freshly chopped parsley

Here’s How:

1. I prefer to soak lentils over night, then discard water.

2. In a large soup pot, start by heating pot, then adding fat and sauteeing onions till translucent.

3. Add garlic, sauté for 2 minutes.

4. Add lentils and liquid, then spices and all remaining ingredients except for parsley which you can add before serving.

5. Allow to simmer for at least 1 hour.