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extra virgin olive oil
garlic cloves, minced
carrots, quartered and sliced
sweet potato, diced
( about 9 oz/250 g)
( or 1/2 tsp dried basil and 1/2 tsp dried oregano)
1 1/2 cups
french green lentils, rinsed, soaked for 2 hours and drained
( or vegetable soup stock)
canned crushed tomatoes
( 15 oz/425 g)
gluten-free tomato paste
In a large pot, heat olive oil, add chopped onions and sauté until onions are translucent and soft.
Add minced garlic and sauté 2 more minutes.
Add celery, carrots, potato, kale, paprika and herbs and sauté for a few more minutes stirring frequently.
Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.).