yield: 4-6 servings
1/4 cup water
3 carrots, peeled & chopped
5 organic celery stalks, chopped 3 organic garlic cloves, minced 1 onion, chopped
5 cups low-sodium vegetable broth
1 tsp red pepper flakes
2 tsp cumin
2 tsp oregano
2 lemons, juiced
4 organic potatoes, unpeeled, washed & cubed
1 bunch organic kale, de-stemmed & chopped
1 cup of dried red lentils, soaked & rinsed
If you have time before preparing the soup, add lentils to a large bowl filled with water and soak them for 30 minutes. While draining them, rinse very well until all the bubbles are gone. If you don’t have time to soak them, make sure you rinse them very well before using them. Set the lentils aside.
Heat the water in a large saucepan then add the garlic and onion. Cook until onion is translucent. Next, add the carrots and celery and sauté for approximately five minutes until vegetables are soft. Add the vegetable broth, spices, lemon juice and potatoes. Stir well and then bring broth to a boil. Then add the lentils and kale and continue to cook on medium for 30 minutes. Stir the soup, turn heat down to low and simmer for 15 more minutes. Best enjoyed hot with a fresh piece of sourdough bread for dunking!