LENTIL VEGETABLE SOUP
4 teaspoons olive or coconut oil 1 onion, diced 1 carrot, sliced 1 green zucchini, sliced 2 potatoes, cubed 2 stalks celery, sliced 2 large handfuls green beans, edges trimmed 1/4 cup chickpeas cup lentils 1/4 cup red kidney beans cup tomato sauce 1 tablespoon salt, or to taste 1/2 teaspoon white pepper, or to taste Water or Coconut Water Optional: 1/4 cup noodles/pasta of choice
Place the oil and all the vegetables, lentils and beans in a big pot. Saute for 15 minutes on a medium flame, stirring occasionally. Add in tomato sauce, salt, pepper, and water to just cover all the vegetables. (The more water you put, the less flavorful the soup will be. However, if you notice the soup is getting too thick while cooking, add a bit more boiled water.) Bring soup to a boil. Once boiling, cover pot and cook soup on very low flame for 2-3 hours. If using noodles, add them in the last 10 minutes of cooking so they cook for just the right amount of time.