Ingredients

• 1 tablespoon coconut oil or unsalted grass-fed butter
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 5 cups low sodium vegetable broth
• 1 cup red lentils (or green or brown)
• 1 teaspoon dried thyme
• 2 cups stemmed and chopped kale or Swiss chard
• sea salt and ground black pepper, to taste

Directions

• 1. Heat the oil in a large soup pot over medium heat. Add the carrots, celery, onion, and garlic and cook, stirring often, for 5 to 8 minutes, until the vegetables are tender.
• 2. Add the broth, lentils, and thyme. Bring the soup to a boil. Cover, reduce the heat to a simmer, and cook for 20 minutes, or until the lentils are tender.
• 3. Add the kale and cook for 3 to 4 more minutes to wilt the kale. Season with salt and pepper.

Photos