Write this one in on those weeks when everyone could use a little antioxidant, anti-inflammatory pick me up. Prep the vegetables up to 4 days in advance and this comes together in about 45 minutes on a weeknight. Or make it ahead on Sunday and eat for days.
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp fennel seeds
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 8-10 cups vegetable stock
- 2 cups brown lentils, picked over
- 28-oz canned diced tomatoes in juice
- 4 cups lightly packed shredded kale
- 1/2 cup chopped cilantro and/or parsley*
*Don’t skimp on these!
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery and saute for 5 minutes. Add garlic, spices, salt, and pepper and cook 30 seconds. Stir in 8 cups of stock, lentils, and tomatoes and bring soup to a boil. Reduce to a simmer and cook, uncovered, for 20 minutes. Stir in kale and cook for 5 minutes more, or until lentils are tender. If you prefer a brothier soup, add 1-2 cups additional vegetable stock. Stir in cilantro, check for seasoning (it will likely need more salt), and serve.