LENTIL VEGGIE SOUP

A flavourful bowl packed with fibre and protein.

Ingredients

Vegetable oil

1.5 cups red lentils

1 large onion

3-4 garlic cloves, pressed or minced

Can of no salt added diced tomatoes

5-10 stalks celery

2-3 carrots

3 cups kale, without stems

2-3 bay leaves

Juice from 1.5 lemons

Red pepper flakes to taste

8 cups (2 cartons) of vegetable broth

Instructions

1. In a large pot, sauté onions until they're translucent. 

2. Add celery and carrots. Sauté until slightly soft. 

3. Add can of tomatoes, bay leaves, lemon juice, red pepper flakes, lentils and vegetable broth.

4. Bring to a boil

5. Simmer until lentils are tender and almost cooked. 

6. Add kale and cook until wilted. 

​

Serve with fresh parsley if desired.