Vegan lentil veggie soup

A delicious, light soup that’s great to meal prep for the week or to have ready to go in the freezer for emergency dinners. If you omit the lentils, and replace with Miracle Noodle noodles, it’ll only be 1sp per serving.

Ingredients

2 tablespoons avocado oil

1 yellow onion, diced

4 garlic cloves, minced

5 celery stalks, diced

3 heirloom tomatoes, chopped

1 1/2 cups dried red lentils, rinsed (or two bags of Miracle Noodles for a lower point option)

2 turnips, peeled and diced

6 cups water

1 teaspoon dried parsley

Pink salt and pepper

Instructions

In a medium sized pot, heat oil then add onion, garlic and celery; cook until tender, about 5 minutes.

Add tomatoes, cook an additional 2 minutes.

Stir in lentils, turnips and water, bring to a boil.

Add seasonings then simmer for 18-20 minutes or until lentils are cooked through.

Serve immediately or allow to cool before transferring to containers to freeze.