Lentil Vegetable Soup

It takes a bit of time to prepare and it is so worth it.

Lentil Vegetable Soup (Serves 4)

  • 6 cups vegetable stock, unsalted
  • 1 1/2 cups red lentils
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • 3 inch piece of kombu sea vegetable
  • 1 tablespoon avocado oil (optional)
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground turmeric
  • 3 celery stalks, diced
  • 4 carrots, cut in rounds
  • 3 potatoes, cut in cubes
  • 1 zucchini, cut in cubes
  • large handful of string beans, cut in diagonal slices
  • 1 bunch Swiss chard, torn away from stems in pieces
  • 1/4 teaspoon sea salt or to taste (optional, replace with 1 teaspoon sumac)
  • Ground black pepper to taste

Add the vegetable stock, lentils, onion, garlic, kombu, avocado oil, (optional) oregano and turmeric to a large pot. Bring to a boil and turn to low heat.

Add celery, carrots, potatoes and let simmer until almost tender and lentils are soft (approximately 20 - 30 minutes.

Add zucchini, string beans, chard, sea salt or sumac and ground black pepper. Cook until tender and serve.

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