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Green Lentil Soup with Tomatoes & Carrots

Garlic

Green Lentils

Onions

Fire-Roasted Tomatoes

Olive Oil

Vegetable Broth

Carrots

Parsley

Kale

Cumin Red Pepper Flakes Salt & Pepper

In a large pot or dutch oven over medium high heat, sauté the carrots and onions until they start to soften, about 4-5 minutes.

Stir in the minced garlic, cumin, red pepper flakes, salt and pepper. Continue sautéing for 1 minute until the carrots and onions become fragrant.

Pour in the tomatoes, vegetable broth and green lentils. Bring the soup to a boil, reduce heat and simmer for 20-25 minutes until the lentils are tender and the soup has thickened slightly.

Stir in the kale. Simmer for a few minutes more, letting the kale leaves soften.

Divide into bowls and garnish with chopped parsley before serving.

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Green Lentil Soup with Tomatoes & Carrots