Ingredients:
1 medium vidalia onion or 1 leek (peeled and chopped, for leek, use bulb only)
1 Tbsp coconut/avocado/olive oil
2 cups of lentils-picked over and rinsed (you can combine different types as I like to–this recipe has 1 cup of french green lentils and regular green lentils)
1 box chicken/vegetable broth or stock (2 quarts)
2 carrots (peeled and chopped)
1 celery stalk (peeled and chopped)
salt and pepper to taste
Directions:
Saute onion or leek on large pot in oil until translucent (about 5-6 minutes). Then add lentils, broth, carrots and celery. Bring to a boil. Then cover and simmer for about 25 minutes or until desired texture. Then add salt and pepper.