2-3cupswater depending on desired consistency and you can always add more later
1large carrotwashed, peeled, chopped
¾cupgreen beans
2medium yellow potatoes washed and chopped
½cupchopped onion
Salt and pepper to taste
½teaspooneach onion and garlic powder
TOP WITH:
Mashed avocado
Parsley leaves
Vegan sour cream optional
Vegan shredded cheese optional
Instructions
In a large pot add all the ingredients and boil until 75% done (about 26 minutes) carrots and potatoes should be slightly firm when you poke them with a fork.
Add lentils at this point and reduce to medium heat and continue boiling for 5 minutes and then place a lid on the pot and turn heat off, let sit for another 10 minutes until done.
Notes
I used sprouted lentils as stated, if you do not use sprouted res then you want to soak them the night before OR put them in sooner because they will take longer to cook.Store leftovers in a sealed container in the fridge for 3-4 days or freeze 1-2 months