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Recipe: Lentil Kale Soup

October 10, 2014

Lentil Kale Soup (vegan, plant-based, gluten free, grain free)

2 cups of green lentils
4 carrots chopped
4 stalks of celery chopped
One bunch of lacinto kale
3 cloves of garlic chopped
Salt, pepper, cumin and turmeric
Coconut oil
One lemon
Miso (I use soy free chickpea from South River Miso Co)
Kale chip crumbs (if you have, if not you can use gluten free breadcrumbs)
Add one tablespoon of coconut oil to big soup pot on medium heat. Add garlic and cook until fragrant. Add carrots and celery and cook until soft. Add water if needed. Add all lentils and cover with water season with all spices, make sure to salt well. Bring to a boil then down to a simmer and cover. Stir occasionally. Keep cooking for about 40 minutes until lentils are soft. Once lentils are ready, stir in a tablespoon of miso. Taste and add seasonings as needed. You will probably need some salt. One done, turn off the stove and drizzle lemon juice on top. Serve with a sprinkle of kale chip crumbs or breadcrumbs.

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