Ingredients:
1 T olive oil
1 medium onion, chopped
2 large sticks of celery, chopped
2 – 3 garlic cloves, crushed or minced finely
1 t cumin
1/2 t turmeric
1 bay leaf
28 oz can diced tomatoes with the juice
32 oz vegetable broth
14 oz chicken broth
1 C dried green lentils, rinsed and drained
2 large carrots, sliced
3/4 C cauliflower in small pieces
1 medium zucchini, sliced in small pieces
1 serrano pepper, minced (Black pepper or red pepper may be used instead)
1/2 bell pepper (red or yellow preferred), chopped
1 C kale leaves, cut in small pieces
Directions:
In a Dutch oven or large soup pot, sautee olive oil, onion and celery for 3 minutes on medium heat. Stir in garlic, cumin, turmeric, and sautee a minute longer.
Add diced tomatoes, vegetable broth, chicken broth, bay leaf, and green lentils. Cover and bring to a simmer, then reduce heat to simmer for 20 minutes or until lentils are almost soft.
Add carrots, simmer 5 minutes.
Add cauliflower, zucchini, serrano pepper, and simmer 10 minutes more.
Add bell pepper and kale and simmer 5 minutes longer.
Remove from heat and remove bay leaf before serving. As an option, a squeeze of lemon may be added before serving.