Anti Inflammatory Lentil Leek Aspargus Soup Recipe (with Video)

1. Add olive oil to a dutch oven and add in leeks and onions.
2. Cook for 5-6 minutes and add in chopped garlic.
3. Add in salt & pepper and seasonings and cook until all veggies are cooked (another 8-10 minutes)
4. Add in veggie stock and water and bring to a low-med heat
5. Add in more seasoning as needed.
6. Once simmered, combine mixture with an immersion blender until smooth.
7. Add in lentils, bay leaves and lemon slices.
8. Cover and let simmer for another 30-40 minutes on low-med heat.
9. Remove lemon slices and bay leaves from soup.
10. Serve and enjoy!