Hearty, wholesome & satisfying. I like to make a batch at the end of the week to use up veggies in the fridge. Great to freeze and always have on hand.
Ingredients
1 cup Black Lentils
2 tablespoons Olive Oil
1 Onion, diced
3 cloves Garlic, minced
1/2 teaspoon Cumin
1/2 teaspoon Chili Powder
1/2 teaspoon Salt, extra to taste
2 Bay Leaves
3 Celery stalks, diced
2 Carrots, diced
1 Zucchini, diced
1 carton Broth
Any veggie on hand!
I like adding 1 cup cubed Sweet Potato & a bunch of Kale
Method
Sauté onion in olive oil until fragrant. Add in the garlic and spices. After a minute stir in the diced veggies. Season as you go. Add rinsed lentils and broth. Bring to boil, cover and simmer for 20-30 minutes until lentils are fully cooked. If adding greens, mix in last. Garnish with fresh herbs like parsley and a squeeze of lemon. Enjoy!
