Lentil & Garden Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 1 can (14 oz) diced organic tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 2 cups chopped kale or Swiss chard
• Juice of half a lemon
• Salt and black pepper, to taste

How to make it

1. 1

   Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring now and then, until the vegetables soften, 6 to 7 minutes.

2. 2

   Add the garlic and cook 1 minute more.

3. 3

   Stir in the lentils, tomatoes with their juices, broth, and bay leaves. Bring to a boil, then lower to a simmer.

4. 4

   Simmer uncovered for 20 minutes, until the lentils are tender but still hold their shape.

5. 5

   Stir in the kale and cook 5 minutes, until silky and bright green. Fish out the bay leaves.

6. 6

   Finish with the lemon juice, then season with salt and pepper. Ladle deep and serve with good bread.