Vegetable Lentil Soup

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 cup (240 ml) sweet potato (peeled and cubed)
• 2 cups (480 ml) carrots (peeled and sliced)
• 1 cup (240 ml) potato (chopped)
• 2 cups (480 ml) celery (chopped)
• 1 cup (240 ml) green lentils
• ¾ cup (180 ml) yellow or green split peas (or a mix or just use more lentils)
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 8-10 cups (1.92-2.4 L) vegetable or chicken broth
• 1/2 teaspoon (2.5 ml) dried oregano
• 1/2 teaspoon (2.5 ml) dried basil
• 1 teaspoon (5 ml) salt (more to taste)
• 1/2 teaspoon (2.5 ml) pepper
• 2 cups (480 ml) kale or spinach (stems removed, chopped)
• 1/2 cup (120 ml) parsley (chopped)

Method

1. Heat the olive oil in a pot. Add the onions, carrots, and celery, and cook for 5 minutes. Add the garlic and cook for another minute.
2. Add the rest of the vegetables and cook for another 5 minutes.
3. Add the lentils and peas, then add the stock and spices. Cook until the peas have melted and the lentils are tender, about an hour.
4. Place about 2 cups (480 ml) of soup in a blender and pulse gently until semi-smooth and creamy-looking. Add it back to the pot and stir to combine.
5. Stir in the spinach and parsley. Turn the heat off and let all the flavours come together for a bit before serving. The taste gets better with time, and so does the texture.
6. Season to taste and, to really go next level, serve with crusty wheat bread and a little Parmesan cheese.