Dr. Janet’s Lentil Soup
Ingredients
- 1 package French green lentils 16 ounces
- 2 teaspoons sea salt
- 1/3 cup extra virgin olive oil
- 1 bay leaf bay leaf
- 2 stalks celery chopped
- 1 cup onion chopped
- 2 carrots chopped
- 2 plum tomatoes chopped
- 1 carton Parmalat chopped tomatoes 26 ounces
- 2 cloves garlic mashed
- 2 cups kale chopped, stems removed
- 3 cans reduced sodium chicken broth 14 ounces each
- 1/4 teaspoon black pepper freshly ground
- Fresh parsley for garnish, optional
- Parmesan cheese for garnish, optional
Instructions
- Wash lentils and place in a large soup pot. Cover lentils with water and add 1-teaspoon sea salt. Bring to a boil and cook for 5 minutes. Drain and rinse lentils and set aside.
- Heat olive oil in soup pot with bay leaf over medium heat.
- Add in celery, onions, carrots, and garlic and cook for five minutes, stirring occasionally.
- Add in kale and cook until wilted (approximately 5 minutes) then stir in tomatoes.
- Next, add in chicken broth, remaining salt, and lentils to pot. Stir all ingredients and bring to a boil over high heat.
- Reduce heat and simmer for 15 minutes.
- Remove bay leaf before serving. Garnish with fresh parsley and Parmesan cheese, if desired.
