How To Prepare
1. Heat oil in a large Dutch oven over medium heat. Add celery, onion, garlic, oregano, and pepper; cook 5 minutes.
2. Add the water, broth, and lentils. Simmer, partially covered, 15 minutes.
3. With a hand blender or potato masher, puree soup until semi-smooth and thick.
4. Drizzle with lemon juice.
Serve with protein of your choice for a complete meal
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Ingredients
- 1 tablespoon olive oil
- 2 celery stalks, chopped
- 1 onion
- 2 1/2 cloves garlic, minced or 2 tsp minced from jar
- 2 teaspoons dried oregano
- 1/2 teaspoon pepper
- 6 cups water
- 1 can no salt added vegetable broth
- 1 cup dry lentils
- 2 tablespoons fresh lemon juice (about 1 lemon)
Ingredients
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