|20 min||1 h 30 min||6|
|1 cup||Bok choy|
|1 cup chopped||Carrots|
|1 dash||Cayenne pepper|
|1/2 tsp||Herbes de provence|
|3 tbsp||Extra virgin olive oil|
|1 tsp||Rosemary, fresh|
|1 tsp||Sea salt|
|2 medium potato||Sweet potato|
|2 medium||Yellow onion (sliced)|
|2 1/2 cup||Pink lentils, raw|
1. In a food processor place the onions, Bok choy, carrots, garlic, tomatoes and rosemary. Mix for a few seconds.
2. Place this mix in a pot of water with lentils and the rest of the ingredients.Cook at very low temperature for 1 1/2 hrs. Mix the soup a few times while cooking.
3. Sweet potatoes should be mashed after 1 1/2 hrs cooking, if not, mash them with a fork.
4. This recipe can also be used with brown lentils but these need to be soaked overnight.
Serve and enjoy!