Hey! Today I’m share my favorite lentil soup recipe. We love lentils around here, they are high in protein, iron, potassium, and B vitamins. Not only are they versatile, but you can make a big batch of them and use them throughout the week in different things. I consider them a perfect food!
I always get asked for this recipe, but since I don’t measure, use your own discretion and taste as you go along to see if you need to adjust to your own taste buds.
Lentil Soup (vegan, gluten free)
1 package of red lentils
2 boxes of vegetable broth (I like the low sodium one from Engine2)
2 cans of chickpeas (look for ones with no salt added, and in a BPA free can. Always rinse)
5 carrots, chopped
5 celery stalks, chopped
4 cloves of garlic, crushed
Half of an onion, diced
Tomatoes or a marinara sauce (about 2 cups) or a whole jar
1 head of kale, cut small
High quality salt (I like Real Salt)
Heat olive oil in a large soup pot on medium heat. Once warm, Sauté garlic and onion until translucent and fragrant. Add in celery and carrots and a sprinkle of salt. Cook until vegetables soften. Stirring often so they don’t stick. Add in both boxes of broth and bag of lentils. Bring to a boil. Once boiling, lower to medium and add in your sauce and chickpeas. Let the lentils cook down until soft. Once lentils are fully cooked, add in chopped kale, and salt. Stir in until wilted. Season with pepper to taste (add more salt if needed). Serve with a drizzle of olive oil and Nutritional Yeast on top.