Dr Christine Cui 2023-Aug-25

Ingredients:

• 1 can of diced tomatoes
• 1 sweet potato (peeled and cut into small cubes)
• 3 carrots (cut into cubes or however you like)
• 4 celery stalks (chopped)
• 2 cups of kale/spinach
• 1 cups of red lentils
• 4 cups of vegetable/chicken broth
• 6 cloves of garlic (diced)
• 1 medium onion (chopped)
• 1 inch of ginger (peeled and grated/chopped)
• 1 inch of turmeric (peeled and grated/chopped)
• 1 bunch of parsley
• 1 lemon
• Olive oil or avocado oil
• Salt, paper and any spices you like
• Optional: feta cheese

How to cook:

• Use a large soup pot and sauté garlic, onion, potato, carrot, celery ginger and turmeric with olive/avocado oil. Add a bit of salt and paper.
• Add tomatoes and sauté them for a bit to bring out the flavour of caramelized tomatoes then add the broth and bring to boil.
• Once it boils add the lentils and simmer it on low heat for 30 minutes.
• Add spinach/kale and any spices you like (Paprika is also a good combination)
• Let it simmer for another 10 minutes and stir it as needed
• Lastly, add juice from the lemon and parsley, taste it first before serving and adjust the seasoning however you like
• Optional: Add a sprinkle of feta cheese on top.

You can always add more veggies you like and once you make the soup you can also freeze it