Everyday Lentil Soup

By mm_food4me

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 yellow onion
• 1 large carrot, peeled
• 1 medium sweet potato, peeled
• 2 stalks of celery
• 3 garlic cloves, minced
• 1/2 tsp. sea salt, plus more to taste
• 1/2 tsp. lemon pepper (or something similar, like Mrs. Dash)
• 1 tsp. Italian herbs
• 1/4 tsp. red pepper flakes, to taste
• 1/2 cup green or dePuy Lentils
• 1/2 cup split red lentils
• 5 cups vegetable or chicken broth*
• 1/2 tsp. turmeric
• 2 Tbsp. unsalted butter or olive oil
• 3 cups roughly chopped kale
• squeeze of lemon, optional
• 1/2 cup chopped parsley, for garnish
• 1/2-3/4 cup grated parmesan or something similar (dry and sharp)
• fresh, toasted baguette, for serving

Details

Servings 4
Adapted from sproutedkitchen.com

Preparation

Step 1

In a large dutch oven over medium heat, warm the olive oil. Chop the onion, carrot, sweet potato and celery into roughly 1/4" pieces. Put all of the vegetables, including garlic, into the warm pot with the sea salt and saute until just softened, about 5-6 minutes. Stir in the lemon pepper, Italian herbs, red pepper and both lentils. Add the broth and stir. Turn the heat to low and cover. Cook for 30-40 minutes until everything is tender but not mushy. Using an immersion or regular blender, blend up about half of the soup just so it gets thicker but nowhere close to purees. You still want the texture of the vegetables to come through. Turn off the heat. Stir in the turmeric, butter/oil and kale and stir for the greens to just soften and marry into the soup. Taste for seasoning.
Serve each bowl with a squeeze of lemon, parsley and generous sprinkle of parmesan. Best served with crusty baguette on the side.