Lentil Vegetable Soup
Recipe type: soup
Cuisine: American, Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 6
This soup is the perfect combination of lentil soup and vegetable soup. And it is so healing and delicious!
  • 1-1/2 Tbs extra-virgin olive oil
  • ½ large red onion, chopped
  • 3 celery ribs, chopped
  • 4 carrots, sliced
  • 4 garlic cloves, chopped
  • sea salt and black pepper
  • 2 Tbs tomato paste
  • 1 bunch collard green leaves, sliced into ribbons
  • 1 lb heirloom tomatoes, diced
  • 1 qt vegetable broth (here's one I use)
  • 3 (or more) spicy piquillo peppers, sliced (I used the marinated ones at my local olive bar) (you can buy these)
  • 1 cup brown lentils
  • ¼ cup chopped parsley
  • 2 raw pieces of Huang Qi (Astragalus) (optional)
  • microgreens, for garnish (optional)
  1. In a large soup pot, heat the oil over medium heat.
  2. Add the onion, celery, carrots, and garlic. Season with salt and pepper and saute until the veggies start to soften, about 5 minutes.
  3. Stir in the tomato paste and and cook, stirring, for 3-minutes.
  4. Add sliced collard leaves and stir for about 2-minutes.
  5. Add the tomatoes and stir until combined.
  6. Pour in the broth.
  7. Add the peppers and lentils.
  8. Add raw Chinese herbs if using.
  9. Stir in parsley.
  10. Bring to a boil.
  11. Reduce heat to a simmer.
  12. Cover and let cook about 45 minutes, or until the lentils are tender, but not mushy.
  13. Ladle into bowls and garnish with micro greens if desired.
  14. Enjoy
Recipe by Kitchen of Youth at https://kitchenofyouth.com/lentil-vegetable-soup/