Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup carrots diced
- 1 cup celery stalks diced
- 1 cup yellow onion finely diced
- 1 cup chopped kale
- 1/2 teaspoon ground cumin
- 6 cups vegetable stock
- 1 can black beans drained and rinsed
- 1 cup lentils green or brown
- 2 bay leaves
- 2 tablespoons tomato paste
- salt and pepper to taste
- 1/2 teaspoon curry powder
- 1 teaspoon paprika powder
- 2 garlic cloves minced
- lemon juice to taste
Instructions
- First, preheat some olive oil in a pot over medium heat.
- Then add the aromatics and vegetables and sauté until the vegetables start to soften.
- Next, add the tomato paste and spices. Continue to sauté for 1-2 minutes.
- Now add the lentil, black beans, vegetable broth, and bay leaves. Cover the pot and let the soup simmer for 25 minutes until the lentils are tender. Then stir in the kale
- Take out the bay leaves.
- Finish with a squeeze of lemon juice and stir again. Garnish with parsley (optional) and enjoy!
