Ingredients
- 2 sticks Celery diced
- 2 Carrots diced
- 1 large onion diced
- 1 tbsp Coconut oil
- 3 Thyme sprigs
- 300 ml cooked tomatoes
- 1 cup Lentils soaked
- 2 cups Cabbage finely sliced
- 4 small potatoes diced
- Water to cover
- Salt and pepper to taste
- 2 tsp Apple Cider Vinegar optional
Servings: 4
Instructions
- Saute celery, carrots, onion in coconut oil.
- Add the remaining ingredients except for vinegar and simmer until potatoes are tender.
- Finish with seasoning to taste and vinegar.