Red Lentil Soup

 This is one of my favorite quick and easy, comforting soups to prepare.  And its very inexpensive to make!  Full of fiber, iron, and vitamins, there's nothing you will lack from this soup!  This red lentil soup pairs perfectly with avocado & tomato toast, or a nice tossed salad.  For our family of 3, I usually make a double batch of this so we can eat it for a couple different meals.  Hope you enjoy!
 
Red Lentil Soup
Yield: 4 servings

⅔ cup dry red lentils
¼ cup dry brown rice
4 cups water or vegetable broth
1 medium onion, finely chopped
2 large carrots, peeled and grated
1½ tsp sea salt*
¾-1 tsp granulated garlic
1 TB extra virgin olive oil, optional
2 TB fresh squeezed lemon juice

1.  Rinse/wash lentils and rice in a strainer with cold water.
2.  Put everything except lemon juice in a large sauce pan, and bring to a boil.
3.  Reduce heat to low, and let simmer for 45 minutes, stirring occasionally.
4.  Add lemon juice right before you serve if you plan on eating the whole soup at one time.  I always put the fresh lemon juice on the table when we eat, so everyone can add it themselves, and so that its fresher.

* If you are using vegetable broth instead of water, and your broth has salt in it, I usually only add only about ¾-1 tsp of sea salt.  Then, check the soup before you serve, and add more salt if necessary.  I always make it less salty, then add salt at the table if it needs it.