Good lentil soup is hard to find in my opinion. I came up with this recipe to share with everyone.


4 cloves of garlic

2 yellow onions, chopped

5 organic carrots, chopped

4 stalks of celery, chopped

3 tbsp olive oil

2 cups of french lentils, rinsed

1 tbsp ground cumin

2 quarts (8 c) veg broth

3 tsp fresh chopped rosemary

3 sprigs of thyme, intact

1 cup chopped shitake mushrooms

2 cups chopped organic kale

1 tbsp red wine vinegar

In dutch oven (big ass enamel pot or the like), heat olive oil and throw in whole cloves for a few minutes, browning and flavoring the oil. Remove from pan and set aside. Toss in chopped onions, carrots and celery with salt and pepper (to taste) and saute until soft. Meanwhile, mash and dice cooked garlic cloves and add to veggies. Add lentils for a minute to mix and cumin. Add broth and herbs (throw thyme in whole and retrieve stalks out in the end). Bring to a boil then reduce to low to simmer for about 30 minutes. Add chopped kale and mushrooms and red wine vinegar (I know it’s weird but important) and cook another 10 minutes. Serve with crusty gluten free bread.

The final product

The final product