Lentil Vegetable Soup

A hearty immune-boosting soup, ideal for meal prepping!

Prep time: 10 minutes

Cook time: 50 minutes

Great source of…

✓ Fiber

✓ Protein

✓ Iron

✓ Folate

✓ Potassium

✓ Healthy fats

✓ Vitamins K, B1, B9, B6, A and C

Ingredients:

• 1 large sweet potato

• 1 cup brown lentils

• 1 medium yellow onion

• 3 large carrots or 1/2 bag baby carrots

• 2 cups chopped kale

• 1/2 lemon

• 5 garlic cloves

• 4 tbsp olive oil (extra virgin preferred!)

• 2 teaspoons cumin powder

• 1 teaspoon turmeric powder

• 1 teaspoon dried rosemary

• 1 can (28 ounces) diced tomatoes

• 5 cups vegetable broth

• 2 1/2 cups water

• 1 teaspoon salt

• Black pepper

Steps:

1. Chop sweet potato (cubes), onion, carrots and kale (stems removed) and slice or crush garlic

2. Heat olive oil in a large pot over medium heat

3. Add the chopped onion, sweet potato and carrots and cook 5 minutes, stirring frequently

4. Add garlic, cumin, turmeric and rosemary and cook for 30 seconds

5. Drain diced tomatoes and add to pot, cooking for 2-3 minutes, stirring frequently

6. Add lentils, vegetable broth and water plus 1 tsp salt and black pepper to taste

7. Raise heat and bring soup to a boil, then cover pot with lid and reduce heat to simmer. Cook for 35 minutes.

8. Add chopped kale and cook for 5 more minutes

9. Finish with lemon juice and serve!

10. Store leftovers in fridge for up to 4 days or freeze for up to 3 months