Lentil Kale Soup
This recipe has brought comfort to our table with its warm flavors and starchy consistency. Even though it does take some time to cook by stove, it was well worth the wait. Make in large batches and freeze for up to a month.
Ingredients
- 2 Tbs Garlic Infused Olive Oil
- 1.5 cup squash or potatoes cleaned and chopped
- 2 large Carrots, diced
- 2 spring onions diced
- 4 cups Brown Lentils, dried Rinsed and drained
- 1 24oz can Crushed tomatoes with Basil
- 12 cups Water or Veggie Stock I used a homemade vegan chicken seasoning, but you can use any vegan chicken stock
- 2 tsp dried oregano
- 2 cups kale Washed, stems removed, chopped
- salt and pepper To Taste
Instructions
- Place garlic oil, spring onions, carrots, and squash (or potatoes) into the pot and saute for about 5 minutes. Watch and stir to avoid onions from burning.
- Add lentils, tomatoes, water(stock), oregano and bring to a boil for 15-20 minutes and reduce heat to medium/low and let simmer for an additional 10-20 minutes. Once squash (or potatoes) and lentils are soft, add salt and pepper to taste.
- Turn off heat and add kale to soup. Serve while hot with tortilla chips or a piece of your favorite bread.
Notes
The original recipe calls for the soup to be blended in a food processor. We love ours chunky so we skipped that step and it turned out great.
Soup can store up to a week in the refrigerator, or up to a month in the freezer.
Tried this recipe?Let us know how it was!