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May 24, 2018
So this soup is so good I don’t know how to explain it. I used to call it Kale + Lentil soup but I had to change that because it sounded so ordinary! 😂😂😂
It’s soooo good! Plus, the lentils are optional.
And it’s not super carby while maintaining its hearty feel. So that’s awesome too for those of us that do better lower-carb.
Anyways, here’s the recipe!
Ingredients:4 TB Extra Virgin Olive Oil1 big onion (any color)10 pieces garlic10 stalks of celery5-10 button mushrooms3 carrots (optional)1 TB Salt1 Tb 21 Seasoning Salute1/2 bag of Kale1 bunch of cilantroOptional: Splash Organic Tamari Soy Sauce and Splash of Toasted Sesame OilDirections:
Pour Extra Virgin Olive Oil (EVOO) into the bottom of your big soup pot and turn the fire on medium high.
Dice up onion, garlic, celery, mushrooms, and carrots, and add them all into the oil.
Add salt and 21 Seasonings to the pot and stir it into the veggies.
Let it sauté until the onions are translucent, about 8 minutes.
Add 1.5 cups green lentils, ideally that have been soaked overnight already.
Add water until 4 inches below the top of the pot.
Bring to a boil and allow to cook for at about 1.5 hours (until lentils are soft)
Add 1 bunch chopped cilantro (I forgot it last night) and half a bag of curly Kale in the last 35 minutes, although it doesn't really matter. You can add it any time and it will still be bomb digity!
Add in a teaspoon of tamari and toasted sesame oil into each bowl when serving if you want to!
Here's the video: