Kale and Red Lentil soup (Vegan)

Carrots, 2 cups, chopped
Onions, 1 cup, chopped
Celery, 1 cup, chopped
Garlic, 3 cloves, smashed
Kale, 4 cups, chopped
Red Lentils, 1.5 cups
Diced Tomatoes, No Salt Added, 1.5 cups
Low Sodium Vegetable Broth, 4 cups
Extra Virgin Olive Oil, 2 tbsp
Red Chili pepper flakes, 1 tsp
Salt & Pepper to taste

For additional nutritional benefits - use celery root instead of celery, and add some beans for some added fiber. Also, if you like it really spicy, feel free to add more chili flakes.

In a large dutch oven, heat olive oil over medium heat. Add onion and garlic and cook about 3 minutes. Add carrots and celery and cook 2 minutes more. Add tomatoes, broth, lentils, and kale. Let soup come to a boil and then cover and simmer for about 30 minutes. Serve hot and enjoy.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SHO12T33.