Green Lentil Soup with Kale and Mushrooms
This vegetarian soup is perfect for frosty winter nights. Lacinato kale, also known as dinosaur or Tuscan kale, is preferred for this lentil soup recipe, but any variety will work.
- Servings: 8
Source: Live Naturally Magazine
Ingredients
- green lentils, soaked overnight
- tablespoons olive oil
- medium onion, medium dice
- medium carrots, medium dice
- stalks celery, medium dice
- pound cremini mushrooms, stems removed and caps thinly sliced
- teaspoon dried basil
- teaspoon paprika
- teaspoon crushed red pepper flakes, optional
- vegetable broth
- bunch lacinato kale, stems removed and sliced into thin ribbons
- tablespoons red wine vinegar
- tablespoon + 2 teaspoons lemon juice
- tablespoon tamari
- tablespoon salt
- Grated Gruyère cheese, for garnish