Creamy Lentil Soup

Since Nori's going vegan, :) here's my favorite vegan recipe. We ate lentils a lot on my mission, so maybe that's why I like it so much.

INGREDIENTS

• 1 T. vegetable oil
• 1/2 medium yellow onion, cut into small dice
• 5 medium carrots, peeled and cut into small dice
• 4 ribs celery, cut into small dice
• 2 cups lentils, rinsed
• 7 c. vegetable broth
• 2 garlic cloves, minced or pressed
• 1 T. Herbes de Provence (I have a hard time finding this seasoning here, so lately I've just been leaving it out of my recipes)
• 1/2 t. salt
• 1/4 t. pepper
• 1/2 c. dry brown rice
• Corn tortillas

DIRECTIONS

1. Heat a soup pot over medium heat and add in oil. Once oil is hot, add the onions, half the carrots & half the celery. Sweat the vegetables with a sprinkle of salt until they are soft and the onion is translucent, about 2-3 minutes.
2. Add in lentils and stir to combine with the oil. Pour in 4 cups broth and add in garlic, Herbes, and salt & pepper.
3. Cover with a lid and simmer gently for 20 minutes or until lentils are soft and tender.

Note: You can stop at this point and serve the lentils as a side with roasted salmon or chicken. OR

1. Add remaining 3 cups of broth. Blend in the blender until smooth. Return to pot.
2. Add in rice and remaining carrots and celery; simmer until vegetables and rice are tender, about 30 minutes.
3. Taste and adjust seasoning. Serve with warm corn tortillas.

Makes about 8 servings.