If you like a hearty AND healthy soup, try this Lentil Vegetable Soup. It’s loaded with fiber and flavor Instead of serving it with crackers, I make some quick salty kale chips.
Ingredients:
2 leeks, sliced, washed and chopped
4 carrots, peeled and diced
3 stalk of celery, diced
1 small container of button mushrooms, diced
1- 14.5 oz can of diced tomatoes
salt and pepper
1 Tbsp of cumin
1 Tbsp of thyme
8 cups of chicken broth
1 lb of dried lentils
3 stalks of kale, chopped and stems removed
Leeks take awhile to prepare, so begin this recipe by slicing, soaking, draining and chopping them. (Or you can buy frozen leeks at Trader Joes and save yourself a few minutes.)
Over medium heat, add oil to a large pot. Add leeks, carrots and celery. Cook for 5 minutes, stirring occasionally. Add in diced mushrooms. Continue to cook for 2 more minutes.
Season with salt, pepper, cumin and thyme. Add diced tomatoes. Cook until all ingredients blend and warm together, about 3 more minutes. Add chicken stock and lentils. Turn heat up to high and wait until the soup begins to boil. Once at a boiling point, stir, cover, and reduce heat to low.
Simmer 30 minutes.
Meanwhile. spread kale on a cookie sheet. Spray lightly with cooking spray and season with salt. Place in a 275 degree oven for 20 minutes. Cook kale for 10 minutes and then add as a garnish to the soup when ready.