Servings: 8
Ingredients
- 1 Tbsp olive oil
- 2 large carrots Peeled and chopped.
- 2 large celery stalks Chopped.
- 1 large yellow onion Diced.
- 2 cups red split lentils Uncooked.
- 8 cups vegetable broth
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ¼ tsp cumin
- 1 ½ tsp Himalayan pink sea salt
- 1 tsp ground black pepper
- 1 large sweet potato About 4 cups, chopped.
- ½ head Swiss chard Chopped into bite-sized chunks.
Instructions
- Heat up a large pot over medium heat and add olive oil.
- Add in carrots, celery and onion and cook for 5 mins.
- Add in lentils, broth and seasonings and bring to a boil.
- Lower heat to a simmer and cover. Cook for 20 mins.
- Add in sweet potato, cover and cook for another 20 mins.
- Add swiss chard and cook for 5 more mins.
- Serve warm. Will keep for up to 1 week in refrigerator. Freezes well.
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Absolutely loved this recipe, so filling and tastes just as good after freezing.
Love this soup.