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Lentil Soup

Ingredients

  • 1 onion chopped
  • 3 carrots diced
  • 4 stalks celery chopped
  • 4 cloves of garlic minced
  • 3-4 cups of kale
  • 12 mini sweet peppers sliced
  • 1 teaspoon dried oregano
  • 3 bay leaves
  • 2 teaspoons smoked paprika
  • 1 (14.5 ounces) can crushed tomatoes
  • 2 cups dry green lentils
  • 2 quarts of vegetable stock/ broth
  • 2 teaspoons garlic powder
  • 2 teaspoons of cumin
  • 1 teaspoon of cayenne pepper
  • Ground black pepper to taste
  • Pink Himalayan salt to taste

Directions

  • Saute garlic, onions in a medium skillet. No oil is required for this process. Heat the veggies simultaneously to prevent the veggies from sticking.
  • Add two quarts of vegetable stock in a large pot. Combine sautéed veggies, carrots, celery, and mini sweet peppers. Add spices to build flavors. ( Do not add salt until the soup is done) Adding salt to lentils before they are done can prevent them from getting soft. Let all ingredients simmer for an hour.
  • After an hour add kale and diced tomatoes and let simmer for a half-hour.
  • Let stand for 15 minutes to cool and then serve.
  • Garnish with fresh cilantro and add salt and pepper to taste.

Tips

There are an abundance of flavors in this soup. Lentils are great at holding flavors. The longer you cook the more flavorful it may be. You can prepare this meal over the stove or in an instant pot.

Thank you Brandyn for submitting your recipe!

Lentil Stew
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