Quick and Healthy Lentil Soup

Lentils are high in protein at 12 grams per 1/2 cup. They are high in fiber, potassium, folate, iron and manganese and low on the glycemic index. They make a tasty soup especially in the winter or on rainy days.Ingredients:

• 2 cups lentils

• 4-5 cups water or broth (vegetable or chicken) depending upon how thick you like your lentil soup

• 1 can of tomatoes with juice (15oz) pureed

• 3-4 carrots chopped

• 3 celery stalk chopped

• 1/2 large onion chopped

• 1 bay leaf

• 1 tsp oregano

• 1 tsp basil

• 1/2 cup fresh chopped parsley

• 1-2 cups chopped greens of your choice

• sea salt and pepper to taste

• 2 tsp ghee or avocado oil

Here's How:

1. With an instant pot, place the lentils, tomatoes and bay leaf in the pot, close and choose the soup setting and the lentils will be done in 10 minutes. You can then depressurize the pot by carefully opening the release valve to allow the steam to release. Or in a soup pot on the stove, simmer lentils, bay leaf and tomatoes for 1 1/2-2 hours.

2. Chop onion and garlic and place onion in a heated skillet with 2 tsp of ghee or avocado oil and sauté until golden.

3. Add celery that has been cut into bite sized pieces and sauté for 3-5 minutes.

4. Add carrots that you have cut up next and cook for another 5 minutes.

5. Add broccoli florets and when almost done, add the rest of the greens, cover, turn off heat and let sit on the stove.

6. When the lentils are done and depressurized, add the veggies, herbs and salt and pepper and enjoy!