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.
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