Makes one large pot (5 quarts) — serves about 8 to 10
- 1 32oz container veggie broth
- 1.5 C water
- 3 (14.5oz) cans diced tomatoes
- 1 16oz package dried lentils, rinsed
- 3 carrots, sliced
- 2 sweet potatoes, cubed
- 3 stalks celery, sliced
- 1 green pepper, sliced
- 1 to 2 cloves garlic, diced
- Huge handful kale/spinach
- 2 Tbsp cumin
- 1 Tbsp cinnamon
- 1 Tbsp chili powder
- 1 tsp pepper
- Hot sauce (optional — to taste
- Place the veggie broth, water, diced tomatoes, and rinsed lentils into a large pot Bring the mixture to a boil and let it simmer for about 10 minutes (to soften the lentils) while you’re chopping the garlic, carrots, sweet potatoes, celery, and green pepper.
- Throw the garlic, kale, carrots, and sweet potato into the simmering pot, followed about 5 minutes later by the celery and green pepper and your spices. The room will now proceed to smell awesome.
- Let the mixture continue to simmer, stirring frequently, until it reaches the level of cooked consistency you prefer. This shouldn’t take long (maybe 10 to 15 minutes more) — just make sure the carrots, sweet potatoes, and lentils are soft.
Do you have a favorite lentil soup recipe? Share it below!