| 12 | 80 | 397 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h | 6 |
| 1 cup chopped | Carrots |
| 2 medium | Yellow onion (sliced) |
| 2 medium stalk(s) | Celery |
| 2 medium | Tomato |
| 1/4 tsp | Cayenne pepper |
| 2 clove(s) | Garlic |
| 1/2 tsp | Herbes de provence |
| 3 tbsp | Olive Oil, Extra Virgin |
| 1 tsp | Rosemary, fresh |
| 1 tsp | Salt |
| 2 medium potato | Sweet potato |
| 2 1/2 cup | Pink lentils, raw |
1. In a food processor place the onions, celery, carrots, garlic, tomatoes and rosemary. Mix for a few seconds.
2. Place this mix of vegetables in a pot of water with lentils and the rest of the ingredients.
3. Cook at very low temperature for 1 hr. Mix the soup a few times while cooking.
4. Sweet potatoes should be mashed after 45 minutes cooking, if not mash them with a fork.
*This recipe can also be used with brown lentils but these need to be soaked overnight.
Lentils
are an important source of plant-based protein and are high in fiber which is SO important for digestion
| Meat Alternative | 1.5 |
| Vegetables | 4.3 |
