Our family LOVES soup! In fact, our freezer is full of different type of soups that we have made and stored for later meals. As winter approaches, we are always on the look out for new recipes that are easy to make and healthy. This Lentil Soup Recipe was a huge hit with the family and filling enough to be served as the main course. I hope you enjoy this recipe as much as we did!
¼ cup Olive Oil
1 Onion, Chopped
3 Carrots, diced
5 stalks Celery, chopped
5 cloves Garlic, minced
2 tsp Italian Seasonings
1 tsp Organic Kirkland No-Salt Seasonings
3 Bay Leaves
2 (14.5 oz) cans Diced Tomatoes, drained
2 ½ cup Lentils, dry
10 cups Vegetable or Chicken Broth
1 bunch Collard Greens, chopped
2 tablespoons Rice Vinegar
Salt & Pepper, to taste
- In a large stock pot, heat oil over medium heat. Add onions, carrots, and celery. Cook until onions are tender, stirring occasionally.
- Add garlic, seasonings, and bay leaves. Stir for 5 minutes.
- Stir in tomatoes, lentils, broth, and collard greens. Bring to a boil, stirring occasionally. Reduce heat to low and simmer with cover for 1-1 ½ hours or until collard greens are tender.
- Add Vinegar and season with salt & pepper. Serve & Enjoy!