Ingredients
2 cups split red lentils – rinsed
1 medium onion, chopped
3 carrots – peeled and chopped
4 celery stalks – chopped
1/2 tsp ground black pepper
1 tbsp fresh parsley – chopped
6 cups vegetable stock
1 bay leaf
1 tbsp canola oil
Preparation
Step 1
Peel and chop onion, carrot, and celery.
Step 2
Sauté onion, carrot and celery in canola oil in a large heavy pot for approximately 5 minutes on medium heat until onion is clear and carrot and celery are starting to soften. Add ground pepper, and bay leaf and saute for an additional minute.
Step 3
Add 6 cups of vegetable stock and add rinsed red lentils. Simmer for 10 minutes until lentils are cooked.
Step 4
Mix in 1 tbsp of fresh chopped parsley. Serve and enjoy!
Makes approximately 6-8 servings.