Warming Lentil Soup With Kale & Rice

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons grapeseed oil (or any light oil)
• 1 large onion, diced
• 2 stalks celery, diced (include the tops if you have them)
• 1 carrot, diced
• 6 garlic cloves, finely chopped
• 2 bay leaves
• 1/2 teaspoon ground thyme
• 1/4 teaspoon ground sage
• 1/2 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon dried fenugreek leaves (aka methi) (optional)
• 1 cup green lentil (or brown)
• 1/2 cup short grain brown rice (uncooked)
• 6 cups vegetable broth
• 2 cups water
• 2 teaspoons soy sauce (or tamari etc, i use braggs)
• 2 teaspoons apple cider vinegar
• 6 kale leaves, finely chopped (about 6 small or 3 large ones)
• sea salt & pepper (to taste)

Recipe

• 1 warm the oil in a large soup pot or dutch oven. add in the veg, starting with the onion, then celery, then carrot. you can chop and add to the pot as you go.
• 2 once the onion is nicely cooked and translucent, add the garlic, bay leaves and the herbs/spices, (thyme, sage, paprika, turmeric, fenugreek if using). saute a few minutes.
• 3 add in the lentils and rice, leave for a few more minutes, stirring frequently to avoid sticking. after a few minutes, add in the broth and water. bring to a boil then cover and reduce heat. leave to simmer for about 30 minutes.
• 4 by now the rice and lentils should be close to done, add in the soy, vinegar and kale. cook for another 15 minutes or so. adjust seasoning to taste.