Lentil Vegetable Soup:
2 Tablespoons Olive Oil
1 Medium Onion, diced
4 Garlic Cloves, chopped
4 Stalks Celery, diced
1/2 Cup Yellow Squash, chopped
6-8 Baby Bella Mushrooms*, sliced thin
4-6 Kale Leaves, stem removed & diced small ( I did not dice small and it’s a little more difficult to eat, so I highly suggest taking the extra step)
1 Cup Dry Lentils, rinsed and sorted
4 Cups Vegetable Stock (Low Sodium)
2 Cups Water * This combination was mostly because I only had 4 cups of broth, feel free to go for 6 straight cups of the stock!
2 Bay Leaves
Pinch Ground Ginger
Pinch Ground Turmeric
Pinch of Pepper
*Clean mushrooms by wiping down gently with a damp paper towel.
In a large soup pot, heat the olive oil over medium heat. Add the onions and cook down until translucent. Add the garlic, celery and squash and cook for about 8 minutes, stirring occasionally. Add the mushrooms and kale and cook for another 2-4 minutes. Add the total 6 cups liquid and the lentils, stir to combine.
Add the two bay leaves, pushing them down into the liquid. Bring the soup to a boil, reduce heat to simmer, cover and cook for about 45 minutes to 1 hour. With about 15 minutes left, add the spices and stir.
Remove the bay leaves before serving/eating and eat up to fight away the cold weather blues!
I started this recipe in a crock pot, but soon realized I was a little too impatient to wait for this to cook. Any healthy crock pot recipes are graciously appreciated!!