LENTIL SOUP

3 cups dried lentils, rinsed
2 tablespoons Avocado Oil
2 Onions, chopped
2 Carrots, chopped
1 Bell pepper, chopped
1 Jalapeño or Serrano pepper, chopped (optional-for spicy lovers)
5 garlic cloves, minced
1 teaspoon ground red pepper (optional-for spicy lovers)
12 cups of Water, or according to the package instructions
2 Bay leaves (optional)
4 teaspoons Salt
2 Tablespoons Lemon Juice


1. Rinse and drain lentils.

2. Heat 2 tablespoons of Avocado Oil in a large soup pot over medium-low heat until hot. Add Onions, Carrots, Bell pepper, Jalapeño pepper; cook and stir for 5 minutes over medium heat for 5 minutes. Add garlic and cook for 1 more minute. Add ground red pepper and stir.

3. Add Lentils and Water. Bring to a boil. Reduce the heat. Add the Bay Leaves and shimmer until lentils are tender and the liquid is almost absorbed, 30-45 minutes.

4. Stir in Salt. The longer the lentils sit, the more salt and pepper you will need to add. Stir in Lemon juice. Ready to serve.

Dressy toppings Optional:
- poached egg
- caramelized onions
- crispy bacon, pancetta or spicy sausage
- pine nuts