Tex Mex Veggie Lentil Soup

This recipe is great for lunches or dinner on a meatless Monday. I have been working on this recipe for a while in order to avoid adding packaged vegetable broth, and I finally got it.

1 red onion
1 tablespoon coconut oil
himalayan salt & freshly ground black pepper
1 tablespoon sage
1 tablespoon chilli powder
1 tablespoon cumin
1/8 teaspoon cayenne (if you don’t like things spicy then use less or skip it)
1 bay leaf
2 cups chopped celery
2 cups chopped carrots
1 cup chopped bell peppers (or switch this with any other veggie)
1 cup chopped cabbage (or switch this with any other veggie)
1 cup lentils (use any colour except red, red needs less cooking time)
1 – 6oz can tomato paste
5 cups boiled water

View the full recipe at Salt Sole →