Comfy Lentil Soup

Ingredients:

• 2 cans of lentils (I used brown lentils)
• 3/4 cup of sliced carrots
• 1 1/2 cup of chopped celery
• 1/2 cup of onions
• 2 cups of chopped kale
• 5.46 oz coconut milk (unsweetened)
• 3 cups of water
• 2 tbsps of Better than Bouillon paste - vegetable base
• 1 tbsp of minced garlic
• 1 1/2 tbsp of fresh thyme
• 1 1/2 tbsp of fresh rosemary
• 2 tsps of garlic salt
• 1/2 tbsp of red pepper flakes
• 2 tsps of black pepper
• 2 tsps of cumin
• 2 tsps of onion powder

Instructions:

1. Add olive oil (I would estimate 2 tbsps) to the bottom of a large pot over medium heat
2. Once the oil is warm, add in chopped celery, sliced carrots, diced onions, and minced garlic. Sautee for 3 minutes
3. While veggies are sauteeing, drain and rinse canned lentils. Add the lentils and chopped kale to the vegetables in the large pot and cook for 5 minutes. Stirring occasionally
4. Next, add in the Better than Bouillon paste and mix well until paste, vegetables, and lentils are combined
5. In a bowl or measuring glass, combine the water and coconut milk using a whisk. Add this to the vegetable mix along with the seasonings and herbs. Mix well
6. Cover and let simmer for 30-40 minutes. Taste occasionally and make seasoning and/or water adjustments as needed
7. Serve warm with toasted bread

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