Hardy Red Lentil and Veggie Soup

I love this soup, I've made it for years. It's very easy, quick and flexible – you can change up the vegetables any way you like. Swap out the potatoes for sweet potatoes, add broccoli, red bell pepper, cauliflower or green beans.
It's a hardy and nutrient dense soup and will fill you up. Serve it with a baguette or sourdough bread. I hope you try and enjoy it!
Adapted from a Sara Snow recipe.

Ingredients
  

  • 1 TBS Olive Oll
  • 1 strip Kombu sea vegetable
  • 2 small or 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 5 carrots chopped
  • 4 stalks celery chopped
  • 1/2 lb potatoes chopped
  • 2 zucchini chopped
  • 1 28 oz can diced tomatoes no salt added
  • 2 – 3 tsp salt
  • 1/4 tsp pepper
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1 bay leaf
  • 2 cups red lentils rinsed
  • 3 -4 cups greens kale, spinach, Swiss chard – your choice
  • 1 tsp lemon juice

Instructions
 

  • Heat large soup/stock pot on medium heat, once warm add oil and onions. Saute until onions start to soften. Add carrots and celery, saute for 5-8 mins.
  • Add garlic and spices, saute for 1-2 mins.
  • Add stock, water, bay leaf, red lentils, zucchini, potato, tomatoes, salt and pepper
  • Bring to just a boil (not a full on boil) turn down and simmer until lentils and vegetables are cooked, about 20 mins or so (I usually put a lid on but not all the way – leave it ajar)
  • Stir frequently and test doneness and flavor – add spice to your liking
  • Turn off heat, add greens and lemon juice and cover. Serve once greens are wilted but still bright green