I grew up eating yummy lentil soup. Till this day, when I visit my aunts or grandma, they know that’s the one dish that will make my heart melt!

Growing up the the Mexican Culture though, it was green lentils that are the post popular.

But split red lentils are always my go to when I want a quick dinner to make because they cook a lot faster and don’t require soaking.

Here is my Family’s take on Lentil Soup:

Ingredients:

1/2 Cup Split Red Lentils

1 Tblsp olive or avocado oil

1/4 Diced Onion

2 Cloves Garlic

1/4 Tomato

2 medium Carrots

3 stalks of Celery

Cilantro

Sea Salt or Pink Salt to taste

1 Tblsp Beggie Better than Bouillon

2-3 cups water

•Heat up sauce pan and olive oil

•Heat up onion and garlic until onion is transparent

• add diced tomatoes and red lentil until tomatoes are a little mushy

• add in bouillon and salt

• add in diced celery, carrots and water and bring to a boil

•Once boiling, bring down to a simmer and cover with lid

• Serve after 20 min

• optional: Serve with cooked brown rice

Enjoy!!