Lentil Soup

2 cups of lentils, rinsed and drained
5 cloves of garlic, crushed
1 large yellow onion, roughly chopped
5 celery stalks, roughly chopped
4 carrots, roughly chopped
2 tbsps. of coconut oil
8 cups of low sodium chicken broth (or vegetable broth)
1 cup of hot water
1 tsp. paprika
1 tsp. chili powder
1 tsp. kosher salt
2 tsp. black pepper

• In a large pot on medium heat, add coconut oil, onion, garlic, celery and carrots.  Mix and cook for about 3 minutes. 
• Add lentils, paprika, chili powder, kosher salt and pepper.  Mix well and cook on medium heat for another 3 minutes. 
• Add broth and water.  Mix and cook until boiling. 
• Once boiling, cover and lower heat to medium low stirring occasionally. 
• Cook covered for about 30 minutes or until lentils and vegetables are soft.

Options:  Serve with a handful of sautéed spinach, a drizzle of extra virgin olive oil, a sprinkle of parmesan cheese, and/or  Garlic Parmesan Croutons.