Lentil Soup

1. Heat a large pot on the stove top.
2. Add coconut oil; melt.
3. Add mirepoix.
4. Cook until veggies are soft, about 15 minutes.
5. Add 4 cups of broth, lentils and tomatoes (including the juice) and bring to a boil.
6. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. If the soup gets too thick, add more broth.
7. When the lentils are soft, place 2 cups (or more) into a blender and puree.
8. Return mixture to the pot and stir well.
9. Add more broth if necessary.
10. Add unrefined sea salt and ground black pepper to taste.
11. Stir in 3 tablespoons balsamic glaze.
12. Stir in 2 tablespoons butter.

Balsamic Glaze

1. Place the vinegar in a small, heavy bottomed pan.
2. Slowly bring the vinegar to a simmer. Whisk constantly.
3. Keep the vinegar at a low simmer, whisking constantly, until the volume is reduced by about half and starts to thicken.
4. Immediately remove pan from the heat, and pour vinegar into a heat proof container until it’s time to add it to the soup. If you time it right, you can pour the balsamic glaze directly into your soup. Otherwise, the glaze can be made ahead of time and stored until the soup is ready.