This lentil vegetable soup is wonderful to serve on a cold day. I have had it in my fridge all week and it has been my go to snack or meal.  
 2 Tbsp. Olive Oil  
 1 small onion chopped, approx 1 cup 
 2 stalks of celery chopped 
 2 carrots, chopped  
 ¾ cup lentils 
 2 cups kale chopped 
 1 turnip, chopped 
 1 cup cooked white beans 
 2 Tsp. sea salt 
 ½ cup chopped parsley  
 5-6 cups vegetable stock  
 In a large soup pot, heat the oil and add the onions. Cook about 5 minutes until they have softened. Add the celery, carrots, turnip and kale. Mix together. Add the beans.  Cover with the stock and simmer for 1 hour. To serve, Ladle into a cup or bowl and sprinkle the parsley on top.  
 Note:  I like to start with 5 cups of stock and get the soup cooking. I keep 1 cup on hand to add if the soup is coming out too thick. If you like a thicker soup, just use 5 cups of stock. For a thinner soup add more. 

This lentil vegetable soup is wonderful to serve on a cold day. I have had it in my fridge all week and it has been my go to snack or meal. 

2 Tbsp. Olive Oil 

1 small onion chopped, approx 1 cup

2 stalks of celery chopped

2 carrots, chopped 

¾ cup lentils

2 cups kale chopped

1 turnip, chopped

1 cup cooked white beans

2 Tsp. sea salt

½ cup chopped parsley 

5-6 cups vegetable stock 

In a large soup pot, heat the oil and add the onions. Cook about 5 minutes until they have softened. Add the celery, carrots, turnip and kale. Mix together. Add the beans.  Cover with the stock and simmer for 1 hour. To serve, Ladle into a cup or bowl and sprinkle the parsley on top. 

Note:  I like to start with 5 cups of stock and get the soup cooking. I keep 1 cup on hand to add if the soup is coming out too thick. If you like a thicker soup, just use 5 cups of stock. For a thinner soup add more.