Ingredients:

- 1 cup dried green or brown lentils, rinsed

- 1 onion, chopped

- 2 cloves garlic, minced

- 2 carrots, diced

- 2 stalks celery, diced

- 1 sweet potato, diced

- 1 bell pepper, diced (any colour)

- 1 teaspoon ground turmeric

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon smoked paprika

- 6 cups vegetable broth

- 1 can (14 oz) diced tomatoes

- 2 cups chopped kale or spinach

- Salt and pepper to taste

- Juice of 1 lemon

- Fresh parsley or corriander for garnish (optional)

Instructions:

1. In a large pot, heat a little water or vegetable broth over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.

2. Add the carrots, celery, sweet potato, and bell pepper to the pot. Stir in the ground turmeric, cumin, coriander, and smoked paprika. Cook for another 5 minutes, stirring occasionally.

3. Pour in the vegetable broth and add the rinsed lentils to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils and vegetables are tender.

4. Stir in the diced tomatoes and chopped kale or spinach. Simmer for an additional 5 minutes until the greens are wilted and the flavours have melded together.

5. Season the soup with salt, pepper, and lemon juice to taste. Adjust the seasoning if needed.

6. Ladle the soup into bowls and garnish with fresh parsley or corriander if desired. Serve hot and enjoy!

I like to have this served with rye bread and hummus! Voila! yumyum😉

P.S. If you have a pressure cooker, you can just lob everything in the pot together bring it up to full heat, then simmer for 10 minutes and job done! My fav way....

This hearty lentil and vegetable soup is packed with immune-boosting ingredients like turmeric, garlic, and leafy greens, making it perfect for keeping you healthy and nourished. Enjoy!