1 Tbsp. coconut oil
1 large yellow onion, diced small
5 celery stalks, diced small
3-5 garlic cloves, minced
1 cup dried lentils
1/2 tsp. fresh or dried thyme
1 tsp. dried oregano
6 cups veggie broth
1 large sweet potato, diced medium
salt & pepper to taste
In a large soup pot or small stockpot, heat oil over med-high heat. Add the onion and celery and cook until translucent, about 4-5 mins. Add garlic and cook 1 minute more. Stir in the lentils, herbs and broth.
Bring to a boil, reduce heat and simmer for 35 mins or until lentils are almost fully cooked.
Add the potatoes and simmer until tender, about 10 mins. Add water if necessary. Season to taste with salt and pepper. Serve.
adapted from and inspired by Vegan Cooking for Carnivores by Roberto Martin