A healthy, hearty cozy soup for a chilly fall day.
Grab canned lentils to make this quick and easy, or if you have more time, cook your lentils from dried (following the package instructions). If you are using canned, make sure to rinse first to get rid of any excess salt or preservatives - and next time, try to buy a can without any additives. Organic are usually a good choice! But use what you have, or what you can find.
- 1 can cooked lentils
- 1/2 stalk leek (trimmed & rinsed)
- 1/2 red bell pepper, diced
- 2-3 cups of fresh chopped kale, or 1.5 cups frozen
- 1 cup white button mushrooms, sliced
- 3-5 cups of veggie broth, depending how you like the veggies to broth ratio
- Spices: salt, pepper, poultry seasoning, cumin
1. Cook the leeks, red peppers & mushrooms on medium-heat for 3-6 minutes until slightly browned (with coconut oil or vegan, or ghee for vegetarian).
2. Season to taste with salt, pepper, a bit of poultry seasoning and cumin. 3. Add the veggie broth & rinsed & drained canned lentils.
4. Bring to a boil, then let simmer for about 8 minutes.
5. Add the chopped kale and continue to simmer until soft.
Serve immediately, enjoy!
(Shown here served with rye bread & a side of grilled asparagus)