This is my favourite winter soup and I make it often for ski lunches. It is hearty and delicious, and so easy to prepare. You can make this with any dark leafy green you have on hand. Because I make it often, I will rotate the greens. One week with spinach, the next with kale or chard or collards.
Author: Cathy Russell
Serves: 4 to 6
Ingredients
4 to 5 cups vegetable broth
1 cup red lentils, rinsed
2 tbsp coconut oil
1 large onion, chopped
1 small red, yellow or orange pepper, chopped
1 celery stalk, chopped
1 large carrot chopped, optional
1 8-oz. can tomato or pasta sauce
½ cup purchased salsa
1 bunch of chopped spinach, kale, collards or chard
Instructions
Bring 4 cups of broth and lentils to a boil in a large saucepan. Simmer until lentils are just tender, approximately 20 minutes.