3 carrots peeled and chopped
2 celery stalks chopped
3 cloves garlic chopped
2 14 oz cans diced tomato
4 cups vegetable broth
2 cups water
3/4 cup brown or green Lentils
2 teaspoons ground cumin
1 teaspoon ground curry
red pepper flakes
2 cups fresh kale
juice of one lemon
Saute’ onion, celery and carrots in olive oil for 4 minutes. Add Garlic and sauté for an additional 2 min.
Add diced tomato, broth, water, lentils, and all dry seasoning.
Bring to a boil and simmer for 30 to 45 minutes.
Use an immersion blender and blend 1/4 of soup in the pot, or blend 2 cups soup in blender. Add soup back to pot.
Add Kale and lemon juice cook for an additional 15 minutes.
Serve hot, with drizzle olive oil, toasted pumpkin seeds, and warm sourdough bread.
- Don’t forget to doctor it up as you like. You know I threw in a little onion and garlic powder and also Zatarains Creole Seasoning.
- Don’t forget to tag me, @thecoiffedlife on Instagram when you make this recipe.
:adapted from Cookie and Kate