Ingredients
Servings:
- 2 cups lentils, green
- 5-7 cups vegetable stock
- 3 small carrot chopped
- 2 small sweet potato cubed
- 1 onion chopped
- 2-3 cloves garlic minced
- 1 bay leaf
- 1/2 tsp thyme dried
- salt sea; to taste
- 3 leaves kale stems separated and roughly chopped
Instructions
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In a large stock pot, add all the ingredients, except the kale. Bring to a boil, then cover, turn down and simmer until the lentils are soft. About 30 minutes. For the last 5 minutes of cooking, add the kale. Serve immediately or refrigerate for later.
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This soup should last at least a week in the fridge. It can also be frozen for up to 6 months. Enjoy!
Let's Get Cooking!
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