Chock full of fiber-rich lentils, veggies and greens, this nourishing, microbiome loving soup hits the spot every time. A definite family favorite!
This soup will stay fresh in the fridge for up to 5 days, but it will keep for months in the freezer. We love to make a double batch and freeze the soup in individual containers for an easy, nourishing meal.
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 large carrot, chopped
- 2 stalks celery, chopped
- 3 garlic cloves, chopped small (add more or less garlic depending personal preference)
- 1 cups white button or baby bella mushrooms, chopped
- 2 (14-ounce) cans chopped tomatoes, with liquid
- 2 quarts low sodium vegetable broth. We love Dr. Blums Vegan Bone Broth
- 1 pound lentils (brown or beluga), washed, picked over and drained
- 1 bay leaf
- 3 sprigs fresh Italian parsely or whatever fresh herbs you like.
- 4 cups washed and chopped hearty greens, such as kale or swiss chard
- Freshly ground black pepper to taste
- Flaky Sea Salt to taste (We like Malden Sea Salt)
- 1-2 tablespoons of fresh lemon juice, balsamic vinegar or red wine vinegar to taste
- *Nutritional yeast for serving (optional)
- Heat the olive oil in a large soup pot over a medium heat. Add the celery, onions and carrots to the pot. Cook until the onions are translucent and veggies are tender, about 6-8 minutes minutes.
- Stir in the mushrooms and garlic and cook for another 2-3 minutes, until the garlic softens and smells fragrant.
- Add in the tomatoes and their juices, cooking and stirring until the tomatoes have softened, about 12 minutes.
- Mix in the lentils, broth and herbs. Bring the soup to a boil, then reduce the heat, cover and simmer for about 35 minutes, until the lentils are tender, but hold their shape..
- transfer two cups of soup to a blender and puree until smooth. Add the pureed soup back into the pot. You can also use an immersion blender and blend directly in the pot to desired consistency.
- Stir in the chopped greens. Simmer for another 5 minutes, until wilted and tender.
- Remove the pot from the heat.
- Taste and season the soup with sea salt, black pepper and 1-2 tablespoons of fresh lemon juice or vinegar of choice. The lemon juice and vinegar add a depth of flavor and brightness to the soup.
**NOTE: If the soup seems too thick to you, you can add some extra broth or water to the pot.
TO FINISH AND SERVE:
Serve hot. Add a sprinkle of nutritional yeast for a salty, cheesy flavor or, if you enjoy dairy, sprinkle with freshly grated parmesan cheese.