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


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.