Lentil Veggie Soup with Garlic Crostini

Lentil Veggie Soup

Ingredients:
Avocado oil
8 cups veggie broth
2 cups of water
1 bunch of celery chopped
1 cup carrots, chopped
1 onion, chopped
8 oz roasted corn
4-5 garlic cloves, chopped
2 cans diced tomatoes
8 oz bag of lentils


Instructions:
1. In a large stockpot, sauté garlic and onions with a little oil for 3-5 minutes then add in the rest of the ingredients and let cook!

Makes about 6 servings.


*I used an Instant Pot (makes life easier & cooked in 20 minutes), but you can cook stovetop too.

*Low sodium veggie broth is less flavorful, but you can salt each serving.

*Adding water cuts down the sodium of regular veggie broth.

*BPA-free cans of tomatoes if possible.

Garlic Crostini

Ingredients:
1 baguette, 1/4 inch slices
3 tbsp avocado/olive oil
3 garlic cloves, minced
Salt & pepper


Instructions:
1. In a bowl mix oil, salt, pepper, and freshly minced garlic. (salt & pepper to your preferred taste)

2. Cut a baguette into 1/4 inch slices & lay it on a parchment-covered baking sheet.

3. Coat each side of the bread with your seasoned oil mixture. I use a silicone basting brush. (Or you can dip each side of the bread in the bowl to coat)

4. Bake at 375ºF for 15-20 minutes, flipping halfway through.

5. Cook well & let them get crispy. (The ones in the photo are more well done than they look.)

Servings vary depending on the size of the baguette.


*I prefer a whole grain or sourdough baguette.

*Assuming they aren’t drenched in oil, these are healthier versions of store-bought crostini.