Soups provide a great way to add lots of vegetables to your diet. They are also great as left-overs! As my family and I are trying to eat a more plant-based diet, we have to find alternate sources for protein. This one packs a protein punch, with about 18g per cooked cup.
- 2 shallots, chopped (if you can’t find shallots in your store, substitute with 1 yellow onion)
- 2-3 carrots, chopped
- 2 organic celery stalks, chopped
- 1 organic red pepper, chopped
- 1 Tbs unfiltered olive oil
- 2-3 cups greens, torn (you can use collards, spinach, chard, kale, or a mixture of any)
- 3-4 garlic cloves, minced and rested for five minutes
- 6-8 Cups Water
- 2 Cups French Lentils (you can substitute regular green lentils if you can’t find French. I get mine in bulk at Whole Foods)
- 3-4 fresh basil leaves, chopped
- 1 tsp oregano
- 1 bay leaf
- 1 box crushed tomatoes (I say box because we are trying to avoid canned foods due to the possibility of BPA. POMI makes delicious boxed tomato products that you can find in most stores)
Saute the shallots, carrots, celery, and red pepper in olive oil until the shallots are tender. Add the garlic, basil, oregano, and bay leaf. Stir in the lentils, water, and tomatoes and simmer for at least 1 hour. If you are using collards, kale, or chard, add them with the lentils. If you are using spinach, add it at the end because it wilts very easily. Enjoy!