This soup is so easy and versatile. You can use any vegetables, legumes, and herbs of your choice. You can also use any kind of broth instead of water. This is what I used and I served it with my Almond Flour Cornbread.
1 large sweet potato (peeled and chopped)
3 medium gold potatoes (chopped)
2 large carrots (peeled and chopped)
2 large ribs of celery with leafy tops (chopped)
1 large yellow zucchini squash (chopped)
1 medium onion (peeled and chopped)
1 large portobello mushroom (gills removed by scaping off with spoon and chopped)
8 cloves of garlic (roasted and smashed)
1 cup dried lentils (sorted and rinsed)
thyme, coriander, crushed rosemary, parsley, oregano, onion powder, garlic powder, sage, turmeric, basil, coarse black pepper, and himalayan pink salt to taste (I don’t measure, I just sprinkle in, I went easy on the thyme and coriander because for me, those are pungent)
Put the chopped vegetables and garlic in a large pot with about twice as much water as vegetables and put it on the stove over high heat until it comes to a boil. Then turn the heat down to low and add herbs of your choice. Cover and allow to simmer for about thirty minutes. Add the lentils and allow to simmer for about another hour or until vegetables and lentils are cooked through and soft. Add a little salt and pepper, taste, and add more until you get to your desired level.
If you use other dried legumes, cook according to their package directions or if you use canned legumes, simply add once vegetables are cooked and continue to simmer for about thirty minutes.
