Nutritional Wisdom with Carly Pollack

Lentil Soup

2 cloves garlic, minced
1 medium onion, chopped
2 large carrots, sliced
2 stalks celery, diced
1 1/2 cup red lentils
2 qt filtered water or vegetable broth
1 pinch thyme
sea salt, to taste

Combine first six ingredients and bring to a boil. Add seasoning. Reduce heat to medium-low and simmer, partially covered, until lentils are soft, about 20 to 30 minutes. Puree half of the soup in the blender if you prefer a creamy soup.

2-3 Servings