HEARTY + HEALTHY LENTIL SOUP

Ingredients

• 150 g Onion, chopped
• 150 g Carrot, peeled and chopped
• 2 stick Celery stick
• 1 1/2 tbsp Galic, minced
• 420 g Tomatoes, can, crushed
• 440 g Vegetable broth, bouillon or consomme, low sodium
• 830 g Water
• 1 tsp White wine vinegar
• 190 g Lentils, dry
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tbsp Chili powder
• 2 tsp Smoked paprika
• 1 1/2 tsp Oregano, dried
• 1 pinch Black pepper, ground
• 130 g Green olive

Method

1. Place the Spice/Herb Ingredients (except sea salt) in a small bowl, mix well, set aside.
2. Place the onion, garlic, carrots, and celery into the food processor, process until finely minced. Then add the diced tomatoes, process until everything is finely minced, then place into a large stock pot.
3. Add all the vegetable stock, white wine vinegar, water and lentils into the pot, stir well to combine. Now add in the Spice/Herb Mix that you have set aside and mix well.
4. Bring the mixture to a boil, then lower to a low simmering boil. Cover with a tight-fitting lid. Simmer for 30 to 45 minutes until the lentils are tender, stirring occasionally. Brown lentils do take a little while so be patient.
5. When the lentils are tender, add the sea salt and sliced olives, stir well to combine. Simmer for several minutes, then remove from the stove.
6. Allow at least 5 minutes for the flavors to absorb. Serve with additional sliced pimento olives on top.
7. Enjoy.