Lentil & Vegetable Soup

Enjoy this soup as is or serve it with a side of whole grain bread for a complete meal.

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 cup dried lentils (any variety), rinsed
4 cups vegetable broth
1 can (14 oz) diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
2 cups chopped kale or spinach
Juice of 1 lemon
Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
2. Add the minced garlic to the pot and sauté for another minute until fragrant.
3. Add the rinsed lentils, vegetable broth, diced tomatoes (including the juice), ground cumin, turmeric powder, paprika, cayenne pepper (if using), salt, and pepper to the pot. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes or until the lentils are tender.
5. Add the chopped kale or spinach to the pot and stir. Simmer for an additional 5 minutes until the greens are wilted.
6. Remove the pot from the heat and stir in the lemon juice. Taste the soup and adjust the seasonings if needed.
7. Ladle the Lentil and Vegetable Soup into bowls. Garnish with fresh parsley if desired.
8. Serve the nourishing hormone friendly and gut-healthy soup warm!

Note: You can customise the soup by adding other vegetables such as capsicums, zucchini, or mushrooms. Feel free to experiment with different herbs and spices to suit your taste preferences.