There was a time in my life when I ate lentil soup for lunch every day for probably 6 months straight. A friend of mine inspired me and she and I both vowed to never eat lentil soup again around the same time as we both got completely sick of it. That was about a year ago so I figured it was time to try it out again. It’s a great lunch staple afterall!
4 medium onions, roughly chopped
4 celery stalks, cut into 1/2-inch chunks
4 carrots, cut into 1/2-inch chunks
4 cups dried green lentils
2 bay leaves
2 tablespoons dried Italian seasoning
1 bunch kale, chopped
2 cups frozen peas
Fresh sage, chopped
Unrefined sea salt
Freshly ground black pepper
Heat oil in a large soup pot over medium-high heat. Saute the onions, celery, and carrots in the oil for 3 to 5 minutes, stirring often. Add the lentils, stirring to coat them evenly with the oil and vegetable mixture. Add enough filtered water to the pot to cover everything by an inch. Add the bay leaves and Italian seasoning. Cover the pot and bring to a boil, then reduce heat and gently simmer for 30 minutes.
Once the lentils are tender and the water is absorbed, add the kale and peas. Cook an additional 10 minutes. Stir in the chopped sage to taste. Season with salt and pepper to taste, and serve warm.