Lentil Vegetable Soup

Recipe by Joey Troxel

Ingredients

5 Carrots (washed and tops removed)

1 leek (cleaned well and separated

2-3 stalks of celery

1 medium onion

1/4 tsp pinch salt

4 cups vegetable broth

1 cup red lentils (rinsed and drained)

5-6 kale leaves (I used dinosaur kale)

2 bay leaves

Juice of 1/2 lemon

Directions:

• Cut the celery, carrots, leeks and onions int small pieces

• Heat a soup pot to medium, add a bit of water for sautéing and drop in the freshly cut veggies (not the kale) with 1/4 tsp of salt to sweet the veggies. Stir together, cover and sauté for 5 minutes or until onions are translucent

• After 5 minutes, stir the veggies, add the 4 cups of vegetable broth, 2 cups of water and the washed red lentils along with the chopped kale. Stir well to combine and then add the 2 bay leafs

• Turn up the heat and bring to a boil. Once it starts boiling, cover and reduce heat to simmer.  Let it cook for 20 minutes

• After 20 minutes, the lentils should be soft.  Turn off the heat, add the juice of 1/2 a lemon, remove the bay leaves, pour into soup bowls and enjoy.

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Lentil Vegetable Soup.pdf

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Link to YouTube video where I make this recipe: https://youtu.be/3JNlhmDMWLo