This is so easy to make, very nourishing, and you can spice it up to your taste preference. I like the lentils to have a little more 'chew' to them, but if you prefer them softer, just cook a little longer. Texture can also be chunky as pictured, or blended with immersion blender to desired texture. Perfect soul and body nourishing soup!
INGREDIENTS
1 t olive or avocado oil
1 yellow onion, diced
1-2 cloves garlic, minced
2-3 large carrots (approx 1 cup), peeled & diced
2-3 stalks celery (approx 1 cup), diced
1 c. dried red lentils
2 c. chopped kale, tough stems removed
4 c. low sodium vegetable stock
1/2 t chili powder
1/2 t ground cumin
1 t ground coriander
1 t ground turmeric
1/2 t cayenne pepper
1/2 t black pepper
1 t fresh thyme
dash kosher salt (optional)
dash crushed red pepper (optional)
METHOD
1. Saute onion, garlic, carrots, and celery with small amount olive or avocado oil, in large pot or dutch oven, until vegetables softened, approximately 10 minutes over medium-high heat.
2. Add dried spices, and continue to saute another 1-2 min.
3. Add lentils, kale, thyme, and vegetable stock. Cover, reduce heat, and simmer 30 minutes (or longer until desired lentil texture achieved.) (May also finish cooking in slow cooker for 1-2 hours on high.)
4. Taste and add a dash salt if desired.
5. Serve garnished with a dash of crushed red pepper, to taste.
Makes 4 servings. Enjoy!
