Lyndsey's Lentil Vegetable Soup

This hearty soup is a staple in my home, where I change around the greens or add other seasonal veggies to change it up. It's definitely a crowd pleaser (kids love it too), so get ready for happy and healthy bellies! 

Lentil Vegetable Soup 

3 tbsp olive oil or high quality grass fed butter

2 onions (about 2 cups)

1 cup diced carrots 

1 cup diced celery 

2-3 cloves garlic 

3 tbsp tomato paste

1/2 cup Italian parsley 

1 1/2 cups French lentils (brown will work too)

4 bay leaves

1 bunch of greens (spinach, kale, dandelion, or chard are great choices)

Sea salt and freshly milled pepper 

1 tbsp red wine vinegar

1 tbsp dijon mustard 

7-8 cups vegetable broth 

Juice from one lemon (optional)

Sauté onions, carrots, and celery for 5-7 minutes. Work in the tomato paste, bay leaves, parsley and greens. Cook for 3 minutes. Add the lentils, 8 cups of vegetable broth, sea salt, and bring to a boil. Lower heat and simmer for 20-30 minutes until the lentils are tender. Add more broth or water if needed. Top with fresh pepper. Enjoy!