Sopa de lentejas vegetariana rápida y fácil

Ingredientes

• 2 tablespoons extra virgin olive oil
• 1 cup small diced celery
• 1 cup small diced carrot
• 1/2 yellow onion, diced
• 2-3 cloves garlic, minced
• 2 (15 oz) cans lentils, drained and rinsed
• 1 (14.5 oz) can fire roasted diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried Italian seasoning
• 2-4 cups vegetable broth, depending on how thick/liquidy you like your soup. I usually use about 2 1/2 cups.
• 1 cup chopped kale or spinach
• Salt and cracked black pepper, to taste

Preparación

1. 1

   Add olive oil to a large pot and place over medium heat. Next, add in diced celery, onion and carrot, as well as 1/2 teaspoon salt and 1/2 teaspoon crushed black pepper. Mix everything together and let cook until veggies are starting to soften, 3-4 minutes, stirring a couple times.

2. 2

   Add in the garlic and cook another 1-2 minutes, until fragrant. Next, add in the lentils, canned tomatoes with the liquid included, tomato paste and Italian seasoning. Mix together well and cook for just about 1-2 minutes before adding in the vegetable broth.

3. 3

   Mix soup well and bring to a simmer, I like to place a lid halfway over the pot to help it heat up more quickly. Let soup simmer for at least 10-15 minutes, but you can cook longer if you like. Turn the heat off and stir in the chopped kale. Add any additional salt and pepper needed.