Ingredients

  • 1 package black baluga lentils from trader joes (see picture below)
  • Alternatives  to above lentils: 1/2 cup of any type of desired uncooked lentils or 1 can garbanzo (chick peas) beans
  • 3 carrots diced
  • 3 stalks celery diced
  • 1 medium onion diced
  • 3 cloves garlic pressed
  • 1/2 inch ginger minced
  • 2 medium sized potatoes diced in small cubes
  • 4 cups vegetable stock
  • 1/4 tsp italian seasoning
  • 1/4 tsp dried basil
  • sea salt and black pepper to taste
  • 2 tablespoons of chopped parsley or cilantro to garnish

Directions

  • In large stock pot saute onion on low to medium heat until translucent
  • Add potato, carrot and celery, saute for another 3 min
  • Add garlic and ginger, saute for 1 min
  • Add vegetable stock
  • Bring to boil
  • Add lentils and boil for 5 minutes
  • Add italian seasoning, dried basil, salt and black pepper
  • Reduce to simmer, and simmer for 15 minutes
  • With a hand blender, pulse blend the soup 8-10 times
  • Top with cilantro or parsley