Lentil Soup
Serves: 6-8 servings
  • 2 tablespoons olive oil plus more for serving
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • fresh ground pepper
  • 1½ cup green lentils, rinsed
  • 6-8 cups vegetable stock
  • 1 head dino kale, stems removed and discarded, leaves shredded
  • zest and juice of 1 lemon
  1. Heat the oil in a large heavy pot over medium-high heat.
  2. Add the onion and saute until soft and translucent, about five minutes.
  3. Add the carrots, celery, garlic, salt, and pepper and saute for another 8-10 minutes.
  4. Stir in the lentils and the stock, bring to a boil, reduce to a simmer and cook until the lentils are tender, about 20-30 minutes.
  5. Add the lemon juice and zest and turn off heat.
  6. Pour 3 cups of soup into a blender and puree until smooth. Return pureed soup back into the pot and mix well. Add more stock to thin if necessary.
  7. Return to a simmer and add the kale leaves and cook until they wilt.
  8. Adjust seasonings and serve with a drizzle of good olive oil and some toasted country bread.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/12/19/lentil-soup/