- 3-4 Cloves Garlic minced
- Handful of Kale finely chopped
- Small Knob of Coconut Oil
- 1 Cup Green Beans finely chopped
- Handful of Fresh Basil
- 3-4 Scallions
- 4 Cups Vegetable Stock
- 2 Cups Water
- 1 Cup Red Lentils
- 1 Tsp Turmeric
- Pinch of Salt + Pepper
- Freshly chopped cilantro for topping optional
Sauté the minced garlic and kale in a small knob of coconut oil in a large saucepan or pasta pot on medium heat until garlic is just browned.
Bring pan to low heat and add all other veggies – green beans, fresh basil, and scallions – and sauté for about a minute.
Pour vegetable stock and water over veggies and stir well.
Add lentils, turmeric, and salt and pepper and stir.
Let soup simmer for about 15-20 minutes, stirring occasionally.
To serve, top with freshly chopped cilantro and a drizzle of olive oil.
This recipe is from wellandfull.com – head on over there for more great recipes and for more information on this one!
Join the community for even more resources, recipes and discussion with other kickass vegans!