Lunch Recipes

Garden Lentil Soup

Garden Lentil Soup



Garden Lentil Soup

Serves: 6


1 tablespoon Napa Valley organic olive oil
1 1/2 pounds orange fleshed sweet potatoes peeled diced into 1 inch cubes
1 medium organic onion diced
1 medium leek green top removed thinly sliced crosswise
4 cloves organic garlic minced
1 bunch kale stems removed leaves thinly sliced
1 bunch mustard greens stems removed leaves thinly sliced
8 to 10 cups Imagine organic low sodium vegetable broth
1/2 cup Pereg French lentils picked over and rinsed
1/8 to 1/4 teaspoon cayenne pepper
Black pepper to taste
Salt to taste
5 ounces organic baby spinach


Heat oil over medium heat in a large soup pot. Add sweet potatoes, onion and leek. Cook ten minutes, stirring. Add garlic and cook 30 seconds. Add kale and stir to wilt, about two minutes. Add mustard greens and stir to wilt about one minute. Add eight cups broth. Bring to a boil, simmer one and a half to two hours. Stir in lentils when one hour remains.

Add more broth if soup is thick. Season with cayenne, pepper and salt. Stir in spinach and serve.