LENTIL SOUP WITH CRISPY KALE

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INGREDIENTS

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• 5 TBSP avocado oil, divided

• 1 medium yellow onion, finely chopped

• 2 medium organic carrots, cut into 1/2 inch pieces

• 12 oz mushrooms (shitake are best) half, finely chopped & half, sliced

• 1 1/2 tsp chile powder (not chilli) or sub with smoked paprkia

• 1 TBSP tomato paste

• 1/2 cups brown lentils (10 oz)

• 1 tsp red-wine vinegar

• 1 bunch lacinato kale, ribs removed, cut into 2 inch pieces

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INSTRUCTIONS​

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1.  Preheat oven to 450 degrees

2. In a saucepan, heat 3 TBSP oil over medium-high heat and saute onions, carrots and chopped mushrooms

3. Season with salt and pepper

4. Cook stirring until soft, about 6 minutes

5. Add chile powder and tomato paste; cook 30 seconds

6. Stir in lentils and 6 1/2 cups water and bring to a boil then reduce heat and simmer partially covered for 35-45 minutes until lentils are tender

7. While lentils are cooking, toss sliced mushrooms with 1 TBSP oil and kale with 1 TBSP oil. Season with salt and pepper. Spread mushrooms on one half of a baking sheet and roast 10 minutes

8. Flip mushrooms and add kale to the other side of baking sheet. Roast until crisp, about 8 more minutes

9. When soup is done cooking, stir in vinegar

10. Serve soup topped with kale & mushrooms

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Enjoy!

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Recipe adapted from Marthastewart.com