This recipe is a go to when I do not have many groceries on hand and I am looking for a go to recipe that is hearty, nutritious and delicious. I am a big fan of lentils and find them so delicious in a soup.

Ingredients

2tbsp of water or oil (coconut or olive oil)
1 cup of lentils- rinsed and drained
4 stalks of celery thinly diced
3 cloves of garlic , minced
two roma tomatoes- diced
half a large sweet potato, diced
4 cups of vegetable broth (click here for my homemade recipe)
2 cups of greens of your choice (spinach, kale or chard)
Pinch of cayenne
Salt
Pepper
1 tsp dried thyme or 2-3 sprigs of fresh

Directions

- Heat a large pot over medium heat. Once hot, add water (or oil), garlic, onion and celery. Season with salt and pepper and stir. Cook for about 5 minutes till golden brown.

- Add diced tomatoes and sweet potato, season with a little more salt and stir and cook for about 5 more minutes. Add a pinch of cayenne and the dried thyme. Stir and cook for one minute.

- Add vegetable broth and bring to a rolling simmer. Once it is simmering add the lentils, reduce heat to low and simmer uncovered for 15-20 minutes or until the lentils and potatoes are tender.

- Add greens and let them cook until they are wilted. Then taste and adjust as needed. Adjust flavor by adding more salt or pepper. Add more broth if it became too thick or add more herbs for a more earthy flavor.

- Enjoy as is or serve with rice. I love garnishing mine for a little pop of colour.

- Can freeze for one month in the freezer or store in the fridge for 5 days.