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.

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