I’m in a pickle. Fun month totally put me through the wringer. So much so, that I’m almost feeling like I’m getting sick….AGAIN. I’m in total detox/health mode at this point, but all the awesome recipe ideas running through my brain are super indulgent holiday-type recipes. What’s a girl to do?!? If I deny myself the urge to make all these pies, sweets and cheese filled dream recipes I might go insane.
Therefore, I am now accepting eaters to eat all the food I make so I can stick to my healthy eating plans without guilt.
I’ll be over here eating this super healthy lentil soup while I rehab my liver and immune system from Fun Month, and will be waiting for the applications to roll in.
- 4 cloves Garlic, minced
- 1 Yellow Onion, chopped
- 4 Carrots, chopped
- 4 Celery stalks, chopped
- 3 tbsp Olive Oil
- 2 Cups Lentils
- 1 tbsp Cumin
- 2 quarts Vegetable Broth
- 1 Bay Leaf
- 2 whole sprigs Thyme
- Salt and Pepper to taste
- Heat olive oil in a large dutch oven over medium high heat. Add garlic, onion, carrots, and celery. Cook 8 minutes or until vegetables begin to soften.
- Add lentils, cumin, and broth. Bring to a boil.
- Add bay leaf, thyme, and salt & pepper. Reduce heat and simmer until lentils are tender, about 30 minutes. Discard bay leaf and thyme before serving.