Lentil and Kale Soup

Soups are a very popular dish in our household.   I am the type of person that can eat soup in 100 degree weather. I just love it! So I thought I would share one of my favorite soups for a hearty winter dinner.    There are so many health benefits in lentils.  Just to name a few they lower cholesterol, are high in fiber, good for digestive health,  stabilizes blood sugar, increases your energy and are a great source of protein.  I try to eat them as much as I can.  Not only in soups, but salads, pastas and just as a quick snack.  Most of my recipes are inspired by watching my mother cook for us growing up.  I just have some added twists 🙂

What You Need:

3 tablespoons olive oil

3 carrots, chopped

5-6 garlic cloves, sliced

4 handfuls of kale

1 medium onion, chopped

Salt, pepper and garlic powder to taste

5 cups of vegetable stock

4 cups of water

16oz sprouted lentils

28oz can tomato sauce

Juice from one lemon

Make It:

1. Sauté garlic, onions, carrots and kale in olive oil in a medium sized pot.  Sauté until onions are translucent.  Season with salt, pepper and garlic powder to taste.
2. Add 2 cups of water and 2 cups of vegetable stock to the pot. Simmer for 30 minutes.
3. Add the lentils and tomato sauce to the pot.  Add the remaining 3 cups of stock and water.  Season with more salt, pepper, and garlic.
4. Cover and let the soup cook on a medium-low heat for about 45 minutes to 1 hour.  Taste the soup and see if the lentils are soft.  Squeeze in the lemon juice.
5. Top soup with parmesan cheese and crushed red pepper.  Serve with a piece of multigrain bread.
6. ENJOY!

Ashli’s Notes:

You may have to rinse you lentils with cold water in a colander.  Look at the packaging on the lentils.

Lentils can be a bit bland so don’t be afraid to use your spices.

You may have to add more liquid to your soup.  Don’t be afraid 🙂

I use mostly all organic ingredients.  Give it a try 🙂

My kids loved this soup purred.

I hope you enjoy it!

xo,

Ashli