Lentil & Mushroom Soup

Lunch

Serves: 4

Ingredients:

• 1 tbsp. coconut oil

• 1 onion, diced

• 2 carrots, chopped

• 2 cloves garlic, minced

• 3 potatoes, peeled, chopped

• ¼ cup (50g) red lentils

• 4 ¼ cups (1.5L) broth (chicken, vegetable)

• 1 cup (75g) wild mushrooms, chopped

• 1 tbsp. tomato paste

• salt and pepper to taste

Instructions:

1. In a saucepan, heat the oil and sauté the onion for 4-5 minutes. Add carrots and cook for another 3 minutes. Add the garlic and cook for one more minute.

2. Next add the potatoes, lentils, and broth. Bring to a boil, cover, and simmer on low heat for 10 minutes.

3. Add the mushrooms and cook for another 5 minutes. Lastly, add tomato paste and season with salt and pepper to taste. Boil for another 2 minutes and taste for seasoning.

4. Serve hot.