Veggie Lentil Soup Recipe

This soup is vegetarian / vegan when you use veggie broth and already dairy free!

Add to a pot on medium heat:

1 tbsp olive oil

1 yellow onion, diced (1 heaping cup)

3 medium carrots, diced (1 heaping cup)

2 stalks celery, diced (1/2 cup)

- Cook these for about 5-10 mins until golden and softened and then create a well in the middle and add:

4 tbsp tomato paste

4 cloves garlic, minced

- Let these toast for a couple minutes directly on the bottom of the pot, then mix in and add these next:

2 tsp paprika

2 tsp cumin

1 tsp dried oregano

1 tsp dried basil

1 tsp dried thyme

1 tsp salt

1/4 tsp red pepper flakes (optional)

- Once the spices are all mixed through and toasted for about 2 minutes, add the next ingredients:

Bay leaf (optional)

6 cups chicken or veggie broth low sodium

1.5 cups green lentils, rinsed

- Stir well, cover, and let simmer for about 20 minutes. Lentils should be soft. Uncover and mix in:

2 cups kale, finely chopped

2 cup full fat coconut milk or half & half

1 tbsp lemon juice

Fresh basil / parsley for topping

- Enjoy! Stays good in the fridge for 5 days.

#healthymeal #souprecipe #mealprep #guthealthy #highfibermeal