|20 min||1 h||1 h 20 min||6|
|1 cup chopped||Carrots|
|2 medium||Yellow onion (sliced)|
|2 medium stalk(s)||Celery|
|1/4 tsp||Cayenne pepper|
|1/2 tsp||Herbes de provence|
|3 tbsp||Olive oil|
|1 tsp||Rosemary, fresh|
|2 medium potato(es)||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.
are an important source of plant-based protein and are high in fiber which is SO important for digestion