Hearty Lentil Soup

http://kriscarr.com/recipe/hearty-lentil-soup/

Hearty Lentil Soup

By Kim Traverso

Yield: 3-4 servings

-3-4 cloves of garlic, minced
-1.5 tablespoons of oil
-3 carrots, washed, peeled and chopped
-3 stalks of celery, washed and chopped
-2 cups of dried uncooked lentils (rinsed)
-2 cups of purified water
-1.5 – 2 cups of tomato sauce (homemade or organic store bought)

-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

-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, 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.

- See more at: http://kriscarr.com/recipe/hearty-lentil-soup/#sthash.uOfE7mxX.dpuf

Note to vegan chef:

Put in the kale at the last minute to preserve it's nutritional value.