Lentil & Kale Soup

Ingredients:

• 2 Tbsp olive oil

• 1 onion, diced

• 4 celery sticks, chopped

• 2 large carrots, chopped

• 4 cloves garlic, chopped or 1 large shallot, chopped

• 1 teaspoon cumin

• ½-1 teaspoon paprika

• ½ teaspoon oregano

• 1-15 oz jar crushed tomatoes

• 4 cups bone broth, vegetable stock, or water

• 1 1/2 cups lentils, rinsed

• chopped swiss chard, kale, and/or spinach (as much as you’d like)

• juice of ½ lemon

• salt & black pepper

• chili flakes, to taste

Directions:

1. In a dutch oven or large pot, heat oil over medium-heat.

2. Add onion and sauté until tender and translucent.

3. Then add carrots, celery, shallots, cumin, paprika, and oregano and sauté for 5 minutes.

4. Season with salt and pepper.

5. Stir in crushed tomatoes and cook for another minute.

6. Add stock, lentils and ½-1 teaspoon of salt.

7. Bring to a boil, reduce to a simmer and cook until lentils are tender (30-45 minutes)

8. Add greens and cook until wilted.

9. Taste and adjust for seasoning and consistency.

10. Enjoy as is or serve with a squeeze of lemon, chopped parsley/cilantro, rice, cauliflower rice, toasted bread.