Prep Time: 15 mins
Total Time: 30 mins
Makes 6 servings
2 Tbs olive oil
1 small onion, diced
2 large carrots, peeled and chopped
2 zucchini, chopped
5 Cloves garlic, minced (or to taste)
2 tsp cumin, ground
1/2 tsp thyme, dried
2 (15 oz.) cans fire roasted diced tomatoes
1/2 cup dried green lentils
4 cup vegetable broth
3 cup water
salt & pepper to taste
1/2 tsp red pepper flakes (optional)
2 cup kale, ribs removed and chopped
Peel and chop carrots/chop zucchini.
Remove ribs of kale and chop.
Heat olive oil in a large stock pot over medium heat. Add the onions and carrots, cook stirring often, until onion becomes tender and translucent.
Add zucchini and sauté and addition 3 minutes.
Add the garlic, cumin, and thyme. Cook until fragrant. Add fire roasted tomatoes and lentils, then pour in vegetable broth and water. Season with salt, pepper and red pepper flakes (if using)
Bring soup to a boil, then turn down to a gentle simmer. Cook for 30 minutes, until the lentils are tender.
If you prefer a smoother texture, transfer 3 cups of soup into a blender or food processor (make sure to get an even mixture of veggies and broth). Puree mixture until smooth. Add pureed soup back into the pot.
Add kale. Cook until wilted.
Recipe Source: Living Plate RX