1 medium onion (diced)
1 carrot (sliced)
4 cups vegetarian soup broth (homemade or purchased)
1 cup dry lentils
¼ teaspoon black pepper
¼ teaspoon dried thyme
2 bay leaves
½ teaspoon Celtic sea salt or Himalayan salt (to taste)
1 tablespoon lemon juice (freshly squeezed)
2. Add vegetable stock, lentils, and seasonings.
3. Reduce heat, cover, and simmer until lentils are soft (about one hour).
4. Remove bay leaves and stir in lemon juice.
5. Serve with a nice garden salad and some hearty whole grain bread.