Bok Choy Lentil Soup

• 2 Tablespoons Olive Oil
• 4 stalks Celery, Chopped
• 1 whole White Onion, Chopped
• 3 cloves Garlic, Chopped
• 32 ounces, fluid Low Sodium Vegetable Broth
• 2 cups Water
• 14 ounces, weight Dry Lentils, Rinsed
• 1 whole Zucchini, Sliced And Quartered
• 1 whole Anaheim Pepper, Stem And Seeds Removed, Chopped
• 1 head Boy Choy, Trimmed And Separated
• 1 Tablespoon Smoked Paprika
• 1 teaspoon Habanero Salt
• 1 teaspoon Black Pepper

1. Heat a tablespoon of olive oil in a large cast iron pot over medium heat. Add celery, onion, and garlic and saute, stirring often, until soft and aromatic, about 5 minutes.
2. Pour in vegetable broth and water, and stir in the lentils. Bring to a boil, then cover the pot and reduce to a simmer. Continue to cook until lentils are soft, about 1-2 hours, depending on age of the lentils.
3. Once the lentils are soft, heat remaining tablespoon of olive oil in a large frying pan over medium heat. Add zucchini and peppers and saute until they begin to soften, about 5 minutes. Add bok choy and cook until wilted, about 2-3 minutes.
4. Pour the zucchini, peppers, and bok choy into the lentil soup. Add just a bit of water into the frying pan, stir to deglaze it and pour it into the pot as well.
5. Season soup with smoked paprika, habanero salt (or substitute, see note) and black pepper. Continue to cook on low for another 30 minutes, or until ready to serve.
6. Enjoy!
7. Note: If you don't have the habanero salt, you can substitute 1 teaspoon regular salt and 1/4 teaspoon cayenne pepper.

olive oil, stalks celery, white onion, garlic, fluid, water, lentils, zucchini, anaheim pepper, head boy choy, paprika, salt, black pepper

Taken from tastykitchen.com/recipes/soups/bok-choy-lentil-soup/ (may not work)