Tuscan Lentil Soup

• Vegan
• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 1 Bay leaf
  • 2 Carrots
  • 2 Celery stalks
  • 4 Garlic cloves
  • 4 cups Kale, leaves
  • 2 cups Lentils, fresh
  • 1 cup Onion
  • 1 tsp Oregano, dried
  • 1 28 ounce can Tomatoes, with juice

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1/2 tsp Red pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on delishknowledge.com

Description

Ingredients

• 2 cups fresh lentils
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper
• 1 bay leaf
• 1 28 ounce can diced tomatoes, with juice
• 4 cups vegetable broth
• 4 cups torn kale leaves

Directions

• Place the lentil and 4 cups water in a medium saucepan over medium-heat heat. Bring to a boil, then reduce heat to a simmer. Cook, until just tender, about 25-30 minutes.
• Drain, rinse and set aside.
• Heat the olive oil in a stock pan over medium heat. Add the onion, carrots and celery. Cook until vegetables are tender, about 5-7 minutes.
• Add in the garlic, oregano, basil and crushed red pepper. Stir until just headed through, then add in the bay leaf, tomatoes with juice, lentils and vegetable broth. Simmer over medium-low heat for 15-20 minutes to let flavors develop. Season to taste as needed with salt and pepper. I tend to start with ¼ teaspoon and go from there.
• Stir in the kale and cook until wilted, about 10 more minutes.
• Serve immediately.