About SundayEveryday

Romans 12:1 

"Therefore, brothers and sisters, in view of the mercies of God, I urge you to present your bodies as a living sacrifice, holy and pleasing to God; this is your true worship."

• 2 tablespoons olive oil
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 1 onion, finely diced
• 2 garlic cloves
• 10 cups water
• 1 pound (16 ounces) dried green or brown lentils
• ½ tablespoon ground cumin*
• 1 tablespoon kosher salt
• Optional garnishes: Freshly ground black pepper, finely chopped fresh parsley, grated Pecorino Romano cheese

1. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the celery, carrot, onion, and garlic and sauté for 5 to 6 minutes until tender.
2. Add the water, lentils, cumin, and kosher salt. Bring to a simmer and simmer for 30 minutes until the lentils are tender (if not tender, keep cooking a few more minutes). Taste and add additional salt to taste (we usually add another ½ teaspoon) and fresh ground black pepper. 
3. Serve immediately with grated Pecorino Romano cheese if desired, or refrigerate for meal prep. The soup lasts up to 1 week refrigerated and leftovers taste even better (you can also freeze them for up to 3 months). Leftovers may soak up extra broth, so you can add a splash of water and pinch of salt if the texture becomes too thick.