Lentil Soup

I've made too many basic lentil soups before finding one that's worth repeating. This one is good.

Lentil Soup
adapted from Sprouted Kitchen

2 Tbsp. extra virgin olive oil
1 yellow onion
2 large carrots, peeled
1 medium sweet potato, peeled
2 stalks of celery
3 garlic cloves, minced
1/2 tsp. sea salt, plus more to taste
1/4 tsp. freshly ground black pepper
1 tsp. Italian herbs
1/4 tsp. red pepper flakes, to taste
1/2 cup green or dePuy Lentils
1/2 cup split red lentils
5 cups vegetable or chicken broth
1/2 tsp. turmeric
2 Tbsp. unsalted butter or olive oil
3 cups roughly chopped kale
squeeze of lemon

1/2 cup chopped parsley, for garnish
1/2-3/4 cup grated Parmesan

In a large dutch oven over medium heat, warm the olive oil. Chop the onion, carrot, sweet potato and celery into roughly 1/4" pieces. Put all of the vegetables, including garlic, into the warm pot with the sea salt and saute until just softened, about 5-6 minutes. Stir in the pepper, Italian herbs, red pepper and both lentils. Add the broth and stir. Turn the heat to low and cover. Cook for 30-40 minutes until everything is tender but not mushy. Using an immersion or regular blender, blend up about half of the soup just so it gets thicker, leaving some chunks. You still want the texture of the vegetables to come through. Turn off the heat. Stir in the turmeric, butter/oil and kale and stir for the greens to just soften and marry into the soup. Add lemon juice and taste for seasoning.

Serve each bowl with parsley, Parmesan, and toasty bread.