LENTIL VEGGIE SOUP
A flavourful bowl packed with fibre and protein.
1.5 cups red lentils
1 large onion
3-4 garlic cloves, pressed or minced
Can of no salt added diced tomatoes
5-10 stalks celery
3 cups kale, without stems
2-3 bay leaves
Juice from 1.5 lemons
Red pepper flakes to taste
8 cups (2 cartons) of vegetable broth
In a large pot, sauté onions until they're translucent.
Add celery and carrots. Sauté until slightly soft.
Add can of tomatoes, bay leaves, lemon juice, red pepper flakes, lentils and vegetable broth.
Bring to a boil
Simmer until lentils are tender and almost cooked.
Add kale and cook until wilted.
Serve with fresh parsley if desired.