As we head into Autumn, this soup is sure to become a family favorite. Low sodium, dairy free, and filled with pure tasty goodness.
6 cups of water
1 teaspoon low sodium vegetable broth
1 cup of dried red lentils
1 small onion, finely chopped
1 medium tomato, cut in small slices
1/2 bell pepper (your choice of color), finely chopped
1 cup celery, chopped
2 medium carrots, finely chopped
2 small red potatoes, diced
2 medium garlic cloves, minced
1 green onion, chopped
1/2 teaspoon of dried sage
1/2 teaspoon paprika
Add the water and broth to a large pot. Turn on medium-high. Add the tomato, celery, bell peppers, carrots, onion, potatoes, red lentils, garlic, sage, and paprika. Stir, cover, and turn the heat to high to bring mixture to a boil. Once boiling, turn down the heat to medium and allow the soup to simmer for 45 minutes. Replace water as necessary. When your vegetables are tender, remove from the pot and serve. Garnish with the green onions and enjoy!