Lentil Soup | WaffleHearts

Ingredients

• 1/2 cup dry green lentils
• 2 cups low-sodium vegetable stock
• 1 1/2 cups cooked white beans (or 1 15 oz can, drained and rinsed)
• 1 tablespoon fresh rosemary
• 1 tablespoon lemon juice (freshly squeezed)
• 1 carrot (chopped into 2" chunks)
• 1/2 cup enoki (washed and trimmed)
• 1 celery stalk (chopped into 2" chunks)
• 1 can diced tomatoes (14.5 oz)