Chunky Vegetable Lentil Soup (Gluten-Free, Vegan) - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 stalks celery, sliced
2 carrots, quartered and sliced
1 large sweet potato, diced (about 9 oz/250 g)
2 cups kale, chopped
2 teaspoons paprika
1 teaspoon italian seasoning (or 1/2 tsp dried basil and 1/2 tsp dried oregano)
1 1/2 cups french green lentils, rinsed, soaked for 2 hours and drained
6 cups water (or vegetable soup stock)
1 canned crushed tomatoes (15 oz/425 g)
3 tablespoons gluten-free tomato paste
1 teaspoon salt

Preparation

In a large pot, heat olive oil, add chopped onions and saute until onions are translucent and soft.
Add minced garlic and saute 2 more minutes.
Add celery, carrots, potato, kale, paprika and herbs and saute for a few more minutes stirring frequently.
Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.).
Add salt, infuse love and serve!