Hearty Lentil Soup

Ingredients

2 tablespoons water

4 cloves garlic, minced

1/2 white onion, diced

4 large carrots, diced

4 celery stalks, diced

1/4 teaspoon sea salt, more to taste

1/4 teaspoon freshly ground black pepper

3 cups Yukon Gold or yellow potatoes, chopped into bite-size pieces

8 cups vegetable broth, more to thin, if needed

3 sprigs fresh rosemary, put into a spice bag or tied with kitchen string

1 cup green lentils, or brown lentils, rinsed and drained

2 cups kale, chopped

2 tablespoons fresh parsley, chopped, for topping

Heat a large pot over medium heat. Add water, garlic, onion, carrots, and celery, salt and pepper. Stir to combine.
Sauté for 5 minutes, until everything is starting to get tender. Don’t burn the garlic! Burned garlic is never a good thing and it will ruin the soup, so turn the heat down if you need to and add a splash more water if it’s sticking.
Add the potatoes, stir and cook for a few more minutes.
Add vegetable broth and rosemary and turn the heat to medium high. Bring to a simmer, then add the lentils and stir. Bring back to a simmer and then reduce the heat to low. Simmer uncovered for about 15-20 minutes, until the lentils and potatoes are tender.
Add the kale, stir, and cover. Cook for a couple more minutes to wilt the kale. Taste and adjust the salt and pepper. Add more veggie broth if your soup seems too thick, and any more herbs for flavor. Remove the rosemary and discard.
Now, dish out this Hearty Lentil Soup, top it with fresh parsley, and serve with some crusted 100% whole wheat bread!