Lentil Soup

1 tsp olive oil
1/2 small yellow onion, diced
1 medium carrot, peeled and diced
1 garlic clove, minced
Pinch of Kosher salt
2 cups vegetable broth
1 bay leaf
1 tsp ground ginger
1 tsp ground cumin
1 tsp celery seeds
1 tbsp dried marjoram (can also use thyme or oregano)
1/4 tsp red pepper flakes (or to taste)
1/4 cup dry lentils, rinsed
1 cup frozen mustard greens

1. Sweat onion, carrot, and garlic with pinch of salt in olive oil over medium heat for five minutes.

2. Turn heat to high and add vegetable broth, bay leaf, ginger, cumin, celery seeds, marjoram, and red pepper flakes. Bring to a boil.

3. Add lentils. Put a lid on the pot, reduce the heat to low, and cook for one hour. Add greens at the very end and cook for an additional 5 minutes. Garnish with chopped fresh parsley and serve with a lemon wedge, if desired.

Makes one large serving or two smaller servings.

Number of Servings: 1

Recipe submitted by SparkPeople user RAVYNSKYES.