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VEGAN LENTIL SOUP WITH PARSLEY & KALE

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Course Dinner, Lunch
Cuisine Mexican, Vegan
Servings 4

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
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons sea salt
  • 6 cups of filtered water
  • 5 cups chopped kale
  • 1/2 cup chopped parsley

Instructions
 

  • Heat 2 tablespoons coconut oil in large saucepan; add diced onion and 4 minced garlic cloves.
  • Add lentils, 4 sliced carrots, 4 sliced celery sticks, 1 teaspoon thyme, 1 teaspoon cumin, 1/2 teaspoon crushed red pepper flakes, 2 teaspoons of salt and 6 cups of water.
  • Bring to a boil then partially cover pot and simmer for 20-30 min.
  • Once the carrot is soft add 5 cups chopped kale and 1/2 chopped parsley to lentil mixture and stir. Turn off heat, kale and parsley will get softer and brighter in about 2-5 minutes.
  • (optional) Transfer about half of the soup to high-speed blender and blend. Add blended half of soup to saucepan, stir and serve.
  • Notes: If you’re not a “spiced-up” fan, skip the crushed red pepper flakes.