VEGAN LENTIL SOUP WITH PARSLEY & KALE
 
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Vegan, Mexican
Serves: 4-5
Ingredients
  • 1.5 cups of lentils (soak overnight)
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 4 carrots, sliced
  • 4 sticks of celery, sliced
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • ½ teaspoon crushed red pepper
  • 2 teaspoons sea salt
  • 6 cups of filtered water
  • 5 cups chopped kale
  • ½ cup chopped parsley
Instructions
  1. Heat 2 tablespoons coconut oil in large saucepan; add diced onion and 4 minced garlic cloves.
  2. Add lentils, 4 sliced carrots, 4 sliced celery sticks, 1 teaspoon thyme, 1 teaspoon cumin, ½ teaspoon crushed red pepper flakes, 2 teaspoons of salt and 6 cups of water.
  3. Bring to a boil then partially cover pot and simmer for 20-30 min.
  4. Once the carrot is soft add 5 cups chopped kale and ½ chopped parsley to lentil mixture and stir. Turn off heat, kale and parsley will get softer and brighter in about 2-5 minutes.
  5. (optional) Transfer about half of the soup to high-speed blender and blend. Add blended half of soup to saucepan, stir and serve.
  6. Notes: If you’re not a “spiced-up” fan, skip the crushed red pepper flakes.
Recipe by Marissa Rodriguez Lifestyle at https://marissarodriguez.com/vegan-lentil-soup-parsley-kale/