Tuscan Kale and Lentil Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add olive oil to a large stock pot and bring to medium heat.

Step 2

Add in onion and cook for 3-5 mins or until translucent.

Step 3

Add in celery and garlic and cook for 2 more mins.

Step 4

Stir in sweet potato and lentils.

Step 5

Top with vegetable broth and diced tomatoes.

Step 6

Stir in spices and salt and pepper and bring to a boil.

Step 7

Lower heat to a simmer and cook for 40 mins.

Step 8

Stir in kale and red wine vinegar and cook for 5 more mins or until kale has wilted.

Step 9

Serve warm.

Step 10

Keep for up to 1 week in an airtight container or freeze for up to 6 months.

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