Lentil Soup

Lentil Soup

14 oz. Dry lentils* (1 3/4 C) *one bag of dry lentils you buy at the supermarket

3 1/2 Cups water

3 Bay leaves

1 Tbsp oregano powder

1 Tsp turmeric powder

1/2 Tsp Black pepper

1 Tbsp salt

3 Minced or chopped garlic cloves

1/2 Sliced onion (I used red)

1 Large carrot chopped

1 Cup pumpkin chopped

1 Cup purple cabbage chopped

2 Cups kale leaves

Soak the lentils with water overnight (optional but recommended). They will expand. Rinse well when ready to cook.

In a medium to large saucepan add the soaked lentils, water, bay leaves, oregano, turmeric and salt. Bring to a boil and turn down the heat to a medium-low nd cover. Simmer for 20 minutes stirring occasionally. Add the garlic, onion, carrots, pumpkin and cabbage (or your favorite veggies). Cook 15 minutes or until cooked. Add the kale and cover; turn the heat off. Let it stand for 5 minutes.

Ready to serve. Share with your loved ones! To your health!