Use organic ingredients whenever possible.
- 1 tsp extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 2 grinds pink salt
- 2 bay leaves
- 1 cup green lentils
- 1/4 cup small red lentils
- 3 carrots, chopped
- 1/2 to 1 package crimini mushrooms, sliced
- 4 cups vegetable broth
- 2 Tbsp nutritional yeast
- Fresh black pepper, to taste
- Optional — 1 cup cooked noodles of choice
- Preheat a large pot over medium heat. Saute onion in extra virgin olive oil with a grind of pink salt for about one minute.
- Add garlic, cumin, pepper and salt and saute for another minute.
- Add green lentils, bay leaves and vegetable broth. Cover the pot and bring to a boil (you’ll want to remain around medium heat but still a rolling boil. Make sure the heat’s not up to the boil-over range!) Stir occasionally for about 20 minutes, until the lentils have softened a bit.
- Lower heat to a simmer. Cook for about 5 more minutes.
- Add red lentils, carrots and mushrooms. Continue simmering. The soup will be done in 5-10 mins so check carrots and lentils for doneness after 5 minutes. The red lentils should fall apart, but the green ones should just soften.
- Add nutritional yeast, stir and if you have the patience, let the soup sit for about 10 minutes for flavor-melding potential. But if that aroma has you drooling, dig right in!
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