Lentil and Kale Soup

• Vegan
• Paleo

• Produce

  • 2 Carrots
  • 2 stalks Celery
  • 3 cloves Garlic
  • 2 cups Kale - i used lacinato kale
  • 1 14.5 oz can Tomatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 1 Vegetable bouillon cube
  • 4 cups Vegetable stock - low sodium if preferred

• Baking & Spices

  • 1 tsp Curry powder
  • 10 Of black pepper from a pepper mill, twists
  • 1/4 tsp Red pepper flakes - add

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, powder

• Liquids

  • 1 cup Water

Found on greenvalleykitchen.com

Description

Ingredients

• 2 stalks of celery - washed and diced
• 1 medium yellow onion - peeled and diced
• 2 carrots - peeled and diced
• 3 cloves of garlic - peeled and minced
• 1 tbs olive oil
• 2 cups of shredded kale - I used lacinato kale, also known as tuscan or black kale
• 1½ tsp cumin powder
• 1 tsp curry powder
• ¼ tsp red pepper flakes - add a bit more of you like more heat
• 10 twists of black pepper from a pepper mill
• 1 14.5 oz can of diced tomatoes
• 1 cup of dry lentils - picked through and rinsed.
• 4 cups of vegetable stock - low sodium if preferred
• 1 cup of water
• 1 vegetable bouillon cube

Directions

• Add 2 tbs olive oil to a large soup pan over low heat.
• Add diced celery, onion, carrots and minced garlic.
• Saute for 10 minutes over low heat until veggies have softened - stirring occasionally.
• While the veggies are cooking, remove the stem from the kale leaves and slice up the kale into thin ribbons. Add to the soup pot and stir to combine - cook for 2 minutes until slightly wilted.
• Add cumin, curry powder, red pepper flakes, black pepper and diced tomatoes (include their juices). Stir to combine all ingredients.
• Add lentils, vegetable stock, water and the bouillon cube. Stir to combine.
• Bring to a boil and then lower to a simmer. Simmer the soup for 35 minutes.
• Use an immersion blender and puree ⅓ of soup - and simmer for 10 more minutes.