Lentil & Kale Soup
with Good Cookin’ Salt
You’ll need:
1 medium yellow onion, diced
3 stalks celery, diced
4 cloves garlic, minced
2 teaspoons Good Cookin' Salt
3 carrots, chopped
2 cups dried green lentils - rinsed
14 oz can diced tomatoes
8 cups vegetable broth - plus more as needed
3 cups chopped kale
Olive Oil
Optional: Any veggies you have that need to be used! Peas, Corn, Sweet Potato
Instructions:
Heat olive oil in a large Dutch oven over medium heat, then cook the onions and celery for 5–6 minutes until softened.
Stir in the garlic and cook for 1–2 minutes until fragrant, then season with Good Cookin' Salt. Add the carrots and stir until coated, then mix in the lentils and diced tomatoes.
Pour in the vegetable broth and stir everything together, adding more salt and pepper if needed.
Bring the soup to a boil, then lower the heat and let it simmer partially covered for about 45 minutes, stirring occasionally, until the lentils are tender.
Blend the soup a few times with an immersion blender to thicken it slightly without fully pureeing it, or blend about one-third of it in a regular blender and stir it back into the pot. Add the chopped kale and cook for another 3 minutes until tender.
If the soup is too thick, add more broth, adjust the seasoning, and serve.