Kale & Lentil Soup

Couple snowstorm upon snowstorm with a (valiant attempt at a) wedding diet and a rumbling for a quick dinner after a sweaty yoga session, and you’re looking at lots of soups in this house this winter. Most of the time they’re a mishmash of whatever veggies and protein we have handy, and more often than not they turn out pretty satisfying. This number looked so satisfying sitting in the fridge that our anonymous taste tester chose it as his late night food of choice after a night of revelry. He ate it cold and still called in delicious the next morning. A few bevs in or not, this recipe is a keeper.

1 cup green lentils (dry)
1/2 cup quinoa (dry)
2 cups water
1 large can diced tomatoes
4 large carrots, sliced
5 handfuls kale
1 onion, sliced
1 cup mushrooms, sliced
2 tbs olive oil
2 gloves garlic, minced
1 vegetable bouillon cube
1 tsp cayenne pepper

In a large pot, heat olive oil over medium heat, add minced garlic
Add onions and cook ~5 minutes
Add water, quinoa, lentils, bouillon, bring to a boil
Add tomatoes, kale, carrots, mushrooms, cayenne pepper
Lower heat and simmer for ~20 minutes
Serve! Reheat as often as needed, any time of the day/night.


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