Lentil Vegetable Soup

This soup is full of flavour and will warm you from the inside out. The herbs are the most important ingredients in this bowl, this simple recipe is so delicious and perfect with a slice of sourdough bread. 

Lentil Vegetable Soup

  • 1 Shallot (Chopped)
  • 2 Cloves Garlic (Minced)
  • 2 Carrots (Chopped)
  • 2 Ribs Celery (Chopped)
  • 1 Can Diced Tomatoes (796 mL)
  • 1.5 Cups Red Lentils
  • 3 Sprigs Fresh Thyme (Left on stem)
  • 3 Sprigs Fresh Rosemary (Left on stem)
  • 2 Fresh Bay Leaves
  • 6 Cups Vegetable Stock
  • 1 Tbsp Avocado Oil
  • 4 Leaves Kale, cut into small ribbons (Destemmed)
  1. Saute vegetables over medium heat in avocado oil until they begin to soften, add garlic and continue to sweat. 

    Add herbs, bay leaves, lentils, stock and tomatoes, bring to a boil and reduce heat to simmer for 25-30 minutes or until lentils are softened. Add kale and stir until wilted and softened. 

    Season soup with salt and pepper, remove sprigs of thyme and rosemary and bay leaves.