The #1 question we get when we tell people we eat a plant based diet:
"Where do you get your protein!?!?!"
The answer is simple. Plants! One cup of this lentil soup delivers nearly 20 GRAMS of protein. When combined with a balanced diet, deliver a complete protein profile, which is exactly what the body needs.
A 100% plant based diet isn't for everyone (we aren't 100%!). What IS for everyone is the benefits we reap by incorporating MORE plants into our diet!! Start with this soup, it does not disappoint.
What You'll Need:
2-3 Tbsp olive oil
2 medium onions, chopped
4 carrots, chopped
6 garlic cloves, minced
2 c dry, whole (not split) lentils, rinsed
2 tsp curry powder
1 Tbsp ground cumin
few springs fresh thyme
1 large (28 oz) can diced tomatoes (or approx 4 c fresh, chopped)
6 c filtered water
2 tsp course sea salt, or Himalayan salt
1 tsp black pepper
2 bunches kale or collards, torn from the rib and chopped
Saute onion, carrot and garlic in a large soup pot with olive oil.
Once aromatic, add remaining ingredients. Bring to a boil, reduce to a simmer. Cook for about 30 minutes, or until lentils are tender.
Makes a big pot of soup, delivering about (14) 1 cup servings. Perfect to make for the family to eat for lunch throughout the week, or portion and freeze.