40 minutes or less | batch prep

What You’ll Need:

4 stalks celery, minced

2 large carrots, OR about 10 baby carrots, minced

1 red onion, minced

2 cloves garlic, sliced thin

1 1/2 Tbsp olive oil

5 c filtered water

2 tsp sea salt

1/2 tsp black pepper

1 pint mushrooms, any variety, chopped

1 bunch kale, torn from stem

1/2 c whole (not split) lentils

Saute celery, carrot, onion & garlic in olive oi in a medium soup pot until aromatic.

Add remaining ingredients. Bring to a boil, then cover & lower to a simmer.

Cook for 30 minutes, just enough time to create a savory broth & for the lentils to become tender!

Serves 4.

Freezes well.