This delicious vegan soup is rich in fiber and excellent for digestion!
Ingredients
- 3 Tbsp water
- 2 cloves garlic minced
- 2 small shallots
- 4 large carrots sliced thin
- 4 stalks celery sliced thin
- 4 cups organic vegetable broth
- 3 cups yellow or red baby potatoes chopped into bite-size pieces
- 2 cups chopped kale
- 2-3 sprigs fresh rosemary
- 1 cup uncooked green or brown lentils, rinsed and drained
- Pinch salt and pepper to taste
Directions
- Heat a large pot over medium heat and add water, garlic, shallots, carrots, and celery. Season salt and pepper and stir constantly.
- Sauté for 5 minutes or until tender, careful not to burn the garlic.
- Add chopped potatoes. Stir and cook for 2-3 minutes.
- Add broth and rosemary. Increase heat and bring to a simmer. Add the lentils and stir. Once simmering, reduce heat to low and let it simmer uncovered for 15-20 minutes or until lentils and potatoes are soft.
- Add kale, stir, and cover. Cook for 4-5 minutes more. Taste occasionally, adjust flavor as needed, add salt and pepper or vegetable broth if it’s too thick.
Benefits
- Lentils are fiber-rich
- Great source of protein
- Helps with digestion
