Lentil Vegetable Soup

This is my favourite go to recipe for Lentil soup. It's so hearty and warming but FULL of flavour and can also easily be made vegan as you can sub vegetable stock instead of the chicken stock. I make this in the winter a lot, but I'm also just a huge soup addict and love to keep it in my fridge for the week for lunches with some homemade hummus and crackers on the side. The one BIG thing that makes this soup SO good and not just taste like a boring vegetable soup is the CUMIN I use it in. It packs a serious punch and delivers so much flavour. See my recipe for it bellow:

1 LB Cooked lentils (fresh or canned)

1/2 Large yellow onion

2 Tbsp Olive oil

1 Can diced tomatoes

2 Large carrots

2 Celery sticks

2 Cloves garlic, crushed

1 Large russet potato, peeled and diced (you can also use a large sweet potato if you prefer)

1 Tbsp Cumin, plus more to taste

1 Tsp Black pepper, to taste

1 Tsp Salt, to taste

2 Cartons of organic low sodium chicken stock (Or vegetable stock if you want to keep it vegan)

2 Cups kale (or spinach), tossed in to wilt before you serve.

Sautee the onion and garlic in olive oil, add in your cumin, salt and pepper. Once the onions are translucent and the spices have toasted for a few minutes, add in your celery diced in to chunks along with your carrots. Cook for a few minutes and then add in your can of diced tomatoes. Then your potato, lentils and chicken stock. Cook on a high heat for 30 minutes and then reduce to a simmer and cook for at least another 30 minutes, or just leave it on the lowest setting until you are ready to serve. Before serving, add in a few handfuls of washed organic tuscan kale and wilt in to the soup cooking for 5 minutes or so. Taste your soup and add more cumin if needed as you go until you reach your desired taste. Serve with crusty bread for dipping or along side some yummy homemade hummus and crackers. Enjoy your soup for at least 3 days as leftovers for lunch! It doesn't get any heartier, warming and cozy but healthy than this!