V Tuscan Lentil Soup
Ingredients
2 tablespoons olive oil
1 large onion, peeled and chopped
3 stalks celery, chopped
5-6 cloves garlic, peeled and minced
3 whole carrots, chopped
1 large russet potato, chopped (1/2-3/4 inch cubes)
1 tablespoon fresh rosemary leaves (1 teaspoon dried)
1 pound lentils (green)
28 ounces crushed tomatoes
8 cups vegetable broth
1 cup roughly chopped kale, packed (any variety)
1/4 cup basil leaves
1/4 cup shaved parmesan cheese (omit for vegan)
salt and pepper
Instructions
Chop all the produce. Rinse and drain the dried lentils.
Set a large 6-8 quart pot over medium heat. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper. Bring to a boil.
Stir, reduce the heat, and cover. Simmer for 30 minutes, stirring once or twice. Keep pot covered while simmering. Once the lentils are soft, stir in the kale and basil. Taste, then salt and pepper as needed. Serve with a sprinkling of parmesan cheese!