Ingredients
Units
Scale
- 1 tablespoon coconut oil
- 1 leek (finely chopped)
- Inner leaves of 1 fennel bulb (cut into small pieces)
- 1 celery heart (inner stalks, cut into small pieces)
- 4 cups broth or water
- 1 cup red lentils (rinsed)
- Juice of 1/2 lemon
- Sea salt and pepper (as desired)
- Fresh cilantro (to garnish)
Instructions
- Heat the oil in a large pot over medium heat. Add the leek, fennel and celery and sauté until soft, 10 to 12 minutes.
- Add the broth or water and lentils, bring to a boil, then reduce the heat to maintain a simmer and cook for about 20 minutes. Add the lemon juice, stir to combine, then remove the pot from the heat.
- To serve, sprinkle with a pinch of sea salt and pepper and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes