Red Lentils, Lemon and Baby Kale Soup

Recipe from KC Wright

Ingredients:

• 3 T extra virgin Olive Oil

• 1 large Onion, finely chopped

• 3 medium-large Carrots, finely chopped

• 2-3 stalks Celery, finely chopped

• 2 cloves Garlic, finely chopped

• 1 T Tomato Paste

• 1 tsp ground Cumin

• ¼ tsp EACH, Sea Salt, fresh ground Black Pepper, Chili Powder

• 1 Bay Leaf

• 4 cups Vegetable Broth

• 2 cups Water

• 1 cup Red Lentils

• 3 cups finely chopped Baby Kale

• Juice of ½ Lemon

• Optional: 2 T chopped Fresh Cilantro or Parsley

Directions:

1. If you have a food processor, pulse to small-fine chop separately onions, carrots, and celery. If not, finely chop by hand to have at the ready.

2. In a large stockpot, heat olive oil over medium-high heat. Add onions, carrots, and celery and sauté for 5-7 minutes until they start to soften and turn golden.

3. Blend in tomato paste, garlic, cumin, salt, pepper, and chili powder and sauté for another 2-3 minute.

4. Pour in broth and water and stir to mix well. Add bay leaf and bring the mixture to a boil.

5. Add in red lentils, stirring well, cover and let simmer on low for about 10 minutes.

6. Add in kale and lemon juice and allow this to heat through for another 5 minutes. Remove bay leaf before serving.

7. If desired, garnish with cilantro or parsley.

Notes:

• Serve with whole grain bread.

*Disclaimer: Always check ingredients to ensure they safely contribute to your specific dietary needs.