Lentil Kale Soup

• servings: Yield: 6 servings

Ingredients

1 tbsp olive oil

1 medium yellow onion, diced

2 stalks celery, chopped

2 cups mushrooms, sliced

8 leaves fresh sage, chopped

6 garlic cloves, minced

1 tbsp nutritional yeast

1/2 tsp ground coriander

1 1/2 cups French lentils

6 cups vegetable broth

8 sprigs fresh thyme

1 sprig fresh rosemary

2 bay leaves

2–3 cups kale, roughly chopped

2 tbsp good quality balsamic vinegar or the juice of one lemon

Salt and pepper to taste

Directions

Warm your oil in a large pot over medium heat. Sauté the onions and celery with a pinch of salt until the onions have softened, about 2-3 minutes.

Add in the sliced mushrooms and continue to sauté to release a majority of their moisture, about 3-4 minutes. You should notice your pan starting to dry up a little bit with some of the caramelized bits from your onion and celery at the bottom.

Stir in the garlic and sage and sauté until the garlic is fragrant, about 2 minutes.

If needed at this point, deglaze the pan with a splash of vegetable broth then add in your nutritional yeast and coriander and stir well to combine.

Add in your lentils, and toss around to coat with your ingredients.

Pour in the vegetable broth and add the thyme, rosemary and bay leaves.

Bring the soup to a boil, then reduce to a low simmer, allowing the soup to cook for about 25 minutes.

Stir in the kale and cook for an additional 5 minutes until the kale has wilted.

Remove from heat and stir in the balsamic vinegar and adjust salt and pepper to taste before serving.