Sauté the aromatics

• Heat the Dutch oven and add the olive oil.
• Add the carrot, celery, onion and garlic.
• Sauté for 3 to 4 minutes until softened.

Toast the lentils

• Add the green lentils to the pot.
• Stir and let them cook for about 30 seconds.

Add the water

• Pour in the water: double the volume of lentils, plus an extra cup for a brothy result.
• For less broth, use only three cups of water for the lentils.

Simmer the lentils

• Bring to a boil, then lower the heat to a gentle simmer.
• Cover and simmer for 20 to 25 minutes.
• Taste a lentil: it should be tender with a little bite.

Season and finish

• Add the salt.
• Cover and simmer for 5 more minutes.

Serve

• Spoon the lentils and their broth over a bowl of sweet potato, broccoli, greens and purple cabbage.
• Add extra broth and a crunchy topping if you like.