LENTIL SOUP

LENTIL SOUP

Preparation time: 15 minutes

Yield: 16 servings

1 to 3-tablespoons olive oil

1-cup onion, chopped

1-cup grated carrot

1-cup celery stalks, and leave, chopped

3-bay leaves

5-cups lentils

1 vegan bullion cube

8-cups water

salt and pepper to taste

optional: lemon juice or balsamic vinegar

In a pressure cooker, heat oil over medium heat, and sauté onion, carrot, and celery until soft. 

Add the bay leaves.

Add the remaining ingredients and bring up to pressure. 

Lower heat and cook for another 3 minutes.  Remove from heat and let it sit for ½-hour.  Add salt and pepper to taste. 

Stir and serve with a splash of lemon juice or balsamic vinegar if you desire.