I love lentil soup! It’s one of my favorite meals. Have this soup with a sandwich and/or a salad for lunch and or dinner. You can always freeze your leftovers and use them at another date.
Prep Time: 1 hour
Yield: 3-4 servings
- 2 cups of dried lentils (rinsed)
- 1.5 – 2 cups of tomato sauce (homemade or organic store bought)
- 1.5 tablespoons of oil
- 3-4 cloves of garlic, minced
- 3 carrots, washed, peeled and chopped
- 3 stalks of celery, washed and chopped
- 3 tablespoons fresh parsley, chopped (or any fresh herbs you have on hand)
- 1 tablespoon dried oregano
- 2 cups of kale or spinach
- sea salt and pepper, to taste
- 2 cups of purified water
- 1 bay leaf
- In a medium pot, begin to saute the garlic in oil over medium heat for 1-2 minutes (be careful to not let the garlic brown).
- Add the carrots, celery, herbs, salt and pepper and cook for 7-9 minutes or until veggies are tender (stir occasionally).
- Add the the lentils, tomato sauce, water and bay leaf.
- Cover with lid and raise the heat to high to bring the soup to a boil. Once boiling, reduce the heat to low and add kale and more water if consistency is too thick.
- Let simmer with lid for 30 – 40 minutes or until lentils are soft, stirring occasionally.
- When lentils are done, season with salt and pepper and serve.