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  • 1 cup washed red lentils
  • 2 cups of low sodium chicken broth
  • 1 large carrot, diced
  • 1 small sweet potato, diced
  • 1 large celery stalk, finely chopped
  • 1 yellow onion
  • 1 tablespoon olive oil


Brown the sweet potato in the oven at 350℉. Heat the olive oil in a saucepan over medium and cook the carrot, celery, and onion with salt. Stir well and reduce the heat to low. Add the sweet potato, stirring occasionally, and cook for about 5 minutes. Now add the lentils, chicken broth, and cilantro and increase the heat to bring to a boil. Reduce the heat and cook for about 20 minutes, until done.

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