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Hearty Lentil Soup

Ingredients

  • 1 cup dried lentils rinsed thoroughly
  • 2 cups diced carrots
  • 1 small bunch fresh kale; washed and chopped or any other leafy green
  • 1 cup yellow onions diced
  • 2 cup sweet potato peeled and diced
  • 1 cup leek diced
  • 4 ribs celery diced
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tbsp sumac
  • 2 tsp cumin
  • 2 tsp dried rosemary
  • ¼ teaspoon cloves
  • 1 teaspoon oregano
  • 1 tsp red wine vinegar or to taste (optional)
  • 2 teaspoon celtic sea salt
  • 1 teaspoon black pepper
  • 3 ½ pint 7 cups) veggie broth
  • 2 bay leaves

Instructions

  1. In a heavy-bottomed soup pot, heat oil over medium heat. Add garlic and spices and sauté for a few minutes. Then add onions, celery and carrots and continue to sauté until soft, 8 to 12 minutes.

  2. Rinse and drain lentils. Add lentils and veggie broth. Bring to a boil; reduce heat to low and simmer, covered, until lentils are tender and soup has thickened, about 40 minutes.

  3. Add kale, red wine vinegar and black pepper, continue to simmer for another 10 mins, serve immediately.

  4. Garnish with sumac and a squeeze of fresh lemon
  5. Can be stored in a sealed glass container in the refrigerator for up to one week.

Recipe Notes

  • This makes a hearty stew like texture, add more liquid for thinner consister
  • Like it spicy? Add a tsp of chili pepper
  • Toss in any left over veggies you have in the fridge, honestly you can’t go wrong.