Esther’s Lentil Soup

Categories: vegan, vegetarian

Ingredients

• 2 cup lentils soaked overnight
• 3 cups water
• 1 onion
• 2 tablespoons of olive oil
• 1 tomato
• 1 large bunch of leafy greens
• 1 bunch fresh dill (parsley or cilantro)
• 2 large garlic cloves crushed
• salt and peper to taste
• 1 table spoon of coconut oil

Directions

1. Bring the lentils and water to boil, add salt and cook on low until the lentils are done. Adjust the amount of water as needed. It should just cover the lentils. It is more of a stew, than an actual soup.

2. Meanwhile dice and brown the onion in olive oil. Add the onion and the oil to the lentils at any time.

3. When the lentils are done dice the tomato and add add it to the pot.

4. Depending on which leafy greans you are using, add them together with the tomatoes or after 15 min together with your other greens.

5. After tomatoes have been cooking on low for 15 min add the remaining ingredients, turn off the heat and let stand for another 10 min.

6. Serve with freshly baked whole wheat bread.

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