Lemon Lentil Vegetable Soup

Soup season has arrived…

I will be honest, I was not quite sure how this was going to turn out but I am actually so impressed!

This recipe is packed with hearty vegetables and comforting spices that feel like a hug on these colder nights.

It is so important that we give our bodies the nutrients they need especially as we head into the winter season.

As I always say, get creative and use ingredients you have! I will always try and go for recipes that have vegetables grown locally and in season if I can.

So relax, toast some sourdough, watch a movie, or read a book with a bowl of this soup.

I hope you enjoy!

Ingredients:

• 2 tbs olive oil for sautéing (omit for oil free)

• 1 medium onion diced

• 4-6 garlic cloves minced

• 4 carrots cubed or sliced

• 2 small/medium sweet potatoes cubed

• 2 small/medium regular potatoes cubed

• 1 1/2 cup dry lentils (I prefer green)

• 3 cups fresh kale chopped

• 1 can roasted tomatoes

• 2 tbs nutritional yeast

• 1 tsp cumin

• 1/2 tsp coriander

• 1/2 tsp red pepper flakes

• 1/2 tsp turmeric

• 1 bay leaf (optional)

• 8 cups vegetable broth

• 3-4 tsp lemon juice

• 2 tsp lemon zest

• Salt & pepper to taste

• Fresh cilantro or lemon juice for topping

Directions:

In a large soup pot sauté onions and garlic with olive oil on low/medium heat for 5-8 minutes or until onions start to become translucent.

Add in your turmeric, coriander, pepper flakes, and cumin and cook for a minute to wake up the spices.

Add in your lentils and cook on low heat for a minutes to toast the lentils.

Add in your potatoes, carrots, nutritional yeast, tomatoes, lemon zest, bay leaf, and vegetable broth.

Now is a good time to add salt and pepper and see if the flavor is to your liking.

Cook on medium heat for about 30-35 minutes or until potatoes and carrots become tender.

Finally add in your kale and fresh lemon juice and cook for another 5 minutes.

Serve with fresh toasted bread!

Enjoy :)