We are big fans of soup, and this year Lentil Soup has reigned king. I just love the buttery flavor and hearty texture of this soup. It is quick, easy and satisfying enough to be a meal. Make a big pot, and enjoy left overs for days!
1 medium onion
4-5 cloves of Garlic
2 TBS Canola oil
10 cups Water or Broth
16 oz bag of Lentils
16 oz frozen Kale
1 Bay leaf
½ tsp Celery Salt
1 tsp Dry Mustard
1 tsp Black Pepper
1/8 cup of Apple Cider Vinegar
3 TBS of chopped Walnuts
*optional garnish – Sour Cream, fresh Tomato, Olive Oil, Salt and Pepper
Clean and chop carrots, onion, and leek. In large soup pot, heat canola oil and add chopped veggies. Sauté for about 8 minutes and add garlic.
Pour in liquid and add bay leaf and sorted lentils. (Always sorts through your dry beans before using to make sure there are no rocks or other abnormalities. Your teeth will thank you.) Bring to boil and then simmer on low for about 30 minutes.
Add kale and bring up to medium heat for an additional 10 minutes. Remove bay leaf and add seasonings. Finish by stirring in the vinegar.
Top with toasted walnuts and garnish as desired. Enjoy!
*If you like this flavor profile but don’t want to make a soup, check out this variation – Lentils and Veggies over Rice