Chunky Vegetable Lentil Soup (Gluten-Free, Vegan)

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• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  tablespoon extra virgin olive oil
• 1  medium onion, chopped
• 2  garlic cloves, minced
• 2  stalks celery, sliced
• 2  carrots, quartered and sliced
• 1  large sweet potato, diced (about 9 oz/250 g)
• 2  cups kale, chopped
• 2  teaspoons paprika
• 1  teaspoon  italian seasoning (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
• 6  cups water (or vegetable soup stock)
• 1  canned crushed tomatoes (15 oz/425 g)
• 3  tablespoons  gluten-free tomato paste
• 1  teaspoon salt

Directions

1. In a large pot, heat olive oil, add chopped onions and sauté until onions are translucent and soft.
2. Add minced garlic and sauté 2 more minutes.
3. Add celery, carrots, potato, kale, paprika and herbs and sauté for a few more minutes stirring frequently.
4. 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.).
5. Add salt, infuse love and serve!