Hearty Lentil Soup

This turned out fantastic! I could seriously eat this every day.

Ingredients:

1/4 cup EVOO

1 cup dry green lentils

1 28oz can of diced tomatoes, drain half of the liquid

1 yellow onion chopped

1 pint of chopped portobello mushrooms

1 and a half cups of frozen mixed vegetables

4 cups of vegetable broth

2 cups of water

4 garlic cloves minced

1 cup of kale or whatever leafy green you prefer, remove the stems.

Juice of half a lemon

Seasoning:

1 and a quarter tablespoons of cumin

1 teaspoon of Cajun seasoning

1/2 teaspoon of crushed red pepper flakes

1 teaspoon of salt (taste and adjust to your liking)

Directions:

Sauté the onion and mushrooms in the oil until the onions are translucent. Add the garlic and go for another 30 seconds or so. Add the diced tomatoes and seasonings, bring to a simmer and simmer for a few minutes. Next add the broth, water and lentils and vegetables, bring back to a simmer. Season with some freshly ground black pepper. Partially cover the pot and simmer for about 30 minutes. At the 30 minute mark take 2 cups of the soup and purée in a blender, and add back to the pot (makes it creamy without dairy). Stir in your greens and lemon juice then simmer for another 5 minutes or so. Serve hot.

Toast is excellent for dipping in the soup!