Vegetable Lentil Soup

Do  you ever wake up in the morning SO excited because you know you’re having amazing leftovers for lunch?

Oh no, me neither, because that would be weird. And tasty.

Let me just say that THIS is the kind of soup you want to get out of bed for in the morning. And it’s so simple to make. Match made in heaven for sure!

Fit for Life’s Vegetable Lentil Soup

You will need:

2 small white onions, diced
1 leek, chopped, including leaves
3 tbsp. butter
5 medium carrots, chopped (optional: peeled, too)
4 white potatoes, chopped (optional: peeled, too)
1 stalk celery, chopped
4-5 cups of chicken broth (worth noting: stock vs. broth — broth is pre-seasoned and stock is not. You have more control over seasoning with stock)
1/4 c. of lentils (rinsed, they do not need to be pre-soaked if buying them dry)
salt and pepper to taste

Directions:
1) In a medium pot, combine butter, onions, and leeks. Heat over medium-low for about 10 minutes, or until they start to brown.
2) Add 1/4 c. of the chicken broth plus the carrots and celery. Let simmer over medium heat, covered, for 15 minutes. Stir a few times while simmering, and add more broth if it evaporates/as needed.
3) Add the rest of the chicken broth, the lentils, and the potatoes. Bring to a boil, then reduce heat to medium-low and allow to simmer, covered, for 20-30 minutes, until potatoes are tender.
4) Add salt and pepper as desired.

Serve warm. PERFECT for next-day leftovers, too.