Lentil Vegetable Soup

A hearty immune-boosting soup, ideal for meal prepping!

Prep time: 10 minutes Cook time: 50 minutes Serves: 5

Great source of…

✓ Fiber ✓ Protein ✓ Iron ✓ Folate ✓ Potassium ✓ Healthy fats ✓ Vitamins K, B1, B9, B6, A and C

Ingredients:

• 1 large sweet potato
• 1 cup brown lentils
• 1 medium yellow onion
• 3 large carrots
• 2 cups chopped kale
• 1/2 lemon
• 5 garlic cloves
• 4 tbsp olive oil (extra virgin preferred!)
• 1 teaspoon each of cumin powder and turmeric powder
• 1 can (28 ounces) diced tomatoes
• 5 cups vegetable broth
• 2 1/2 cups water
• 1 teaspoon salt
• Black pepper

Steps:

1. Chop sweet potato (cubes), onion, carrots and kale (stems removed) and slice or crush garlic
2. Heat olive oil in a large pot over medium heat
3. Add the chopped onion, sweet potato and carrots and cook 5 minutes, stirring frequently
4. Add garlic, cumin, turmeric and rosemary and cook for 30 seconds
5. Drain diced tomatoes and add to pot, cooking for 2-3 minutes, stirring frequently
6. Add lentils, vegetable broth and water plus 1 tsp salt and black pepper to taste
7. Raise heat and bring soup to a boil, then cover pot with lid and reduce heat to simmer. Cook for 35 minutes.
8. Add chopped kale and cook for 5 more minutes
9. Finish with lemon juice and serve!
10. Store leftovers in fridge for up to 4 days or freeze for up to 3 months