Evelyn’s Lentil Soup

Serves 8 – prep 30 min – cook 45 min

• 1 bag lentils, rinsed and picked over
• 2 cups chopped celery
• 2 cups chopped carrot
• 1 cup chopped onion
• 3 garlic cloves, finely minced
• 1 cup chopped leeks
• ½ cup chopped scallions, optional
• 1-2 cups chopped kale, optional
• ½ cup sweet bell pepper, optional
• olive oil
• thyme
• parsley
• bay leaf
• pinch cayenne
• ginger and turmeric, optional
• salt and pepper

In a large pot or container, soak lentils for at least 1 hour, covered over by 2” of water. Drain well before adding to soup, below.

Sauté onion, garlic, leeks, and scallion until translucent, season with salt and pepper. Add carrot, celery, and stir to combine. Cook until tender. Add lentils to sauteed vegetables, stir well to combine, and add water or stock to cover. Add spices and herbs, except fresh parsley, as desired.

Bring soup to a boil, then cover and simmer for 30-45 minutes or until the lentils are tender. Stir in parsley and kale and cook until kale is tender, about 5-10 minutes.

Puree to desired consistency with an immersion blender, and season with salt and pepper to taste.