Garden Lentil Soup

Yield 6-8 Servings

INGREDIENTS

• 2 medium carrots, peeled and diced

• 1 yellow onion, diced

• 4 garlic cloves, minced

• 5 cups mustrd greens,* roughly chopped

• 2 cups dried red lentils, rinsed

• 3 TBSP olive oil

• 1 tsp cumin

• 1 tsp dried thyme

• ½ tsp kosher salt

• 1 15 oz. can tomato purée

• 6 cups vegetable broth

GARNISH

• ½ tsp red pepper flakes (optional)

DIRECTIONS

1. Heat 3 Tbsp olive oil in a pot over medium heat. Add carrots and onion and sauté until soft, roughly 5 minutes.

2. Add garlic, curry powder, cumin, thyme, and salt. Cook for 1 minute or until fragrant.

3. Add lentils, tomato purée, and broth. Stir to combine, and bring to a simmer. Cover and reduce heat to medium-low, stirring occasionally until lentils are tender, about 20 minutes.

4. Remove from heat and stir in greens until wilted.

5. Garnish and serve with whole wheat bread.

*Swap it! Here are some ingredient substitutions we love:

• Instead of mustard greens: 2 cups baby arugula or spinach for a milder flavor

Garden Lentil Soup.pdf

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