Homemade Lentil and Veggie Soup

Homemade Lentil and Veggie Soup:

Serves 6 people

2 onions

1 garlic clove

2 tsps. sunflower oil

1 cup cooked lentils

3 big carrots

3 celery stalks

Asparagus bunch

4 cups vegetable stock

Parsley (for garnishing)

Almond slivers  (for garnishing)

1.     Cut up all the vegetables into bite size pieces and set aside all but the onions and garlic

2.     Heat up the sunflower oil in a large pot and add the garlic and onions. Saute the onions and garlic until caramelized (about 10 minutes).

3.     Add the carrots, asparagus, and celery and sauté for another 20 minutes or until tender.

4.     While the vegetables are cooking, cook the lentils by following the directions on the package.

5.     When the lentils are finished, drain them and combine them with the vegetables.

6.     Add the vegetable stock and let simmer for another 15 minutes.

7.     Serve with parsley and almonds.