Luscious Lentil Soup - alive magazine

Ingredients

• 1 Tbsp (15 mL) extra-virgin coconut oil
• 2 cloves garlic, minced
• 1/2 cup (125 mL) celery, sliced
• 2 large carrots, sliced
• 4 cups (1 L) water
• 3/4 cup (180 mL) red split lentils
• 1 tsp each dried parsley, oregano, thyme, and dill
• 2 cups (500 mL) beets, peeled and sliced
• 2 Tbsp (30 mL) lemon juice
• 2 Tbsp (30 mL) apple cider vinegar
• 1/2 cup (125 mL) apple juice
• 1 medium tomato, diced
• 1/4 cup (60 mL) coconut milk
• Pinch of cayenne, optional
• Salt to taste