2 tbsp extra virgin olive oil
1 yellow onion, diced
2 stalks celery, diced
2 carrot (medium, peeled, diced)
4 garlic cloves (minced)
1 head cauliflower (chopped into florets)
4 cups kale leaves (chopped)
6 cups vegetable broth
2 ¼ cups lentils (cooked)
sea salt & black pepper, to taste
1
1. Heat the olive oil in a large pot. Add the onion, celery, and carrots. Cook for about 10
minutes, or until veggies are softened. Add the garlic and cook for 2-3 more minutes.
2. Add the cauliflower, kale, and vegetable broth. Bring to a boil then reduce heat to a simmer. Let simmer for 20 minutes.
3. Stir in the cooked lentils and season to taste with sea salt and black pepper. Divide between bowls. Enjoy!
Ingredients
2 tbsp extra virgin olive oil
1 yellow onion, diced
2 stalks celery, diced
2 carrot (medium, peeled, diced)
4 garlic cloves (minced)
1 head cauliflower (chopped into florets)
4 cups kale leaves (chopped)
6 cups vegetable broth
2 ¼ cups lentils (cooked)
sea salt & black pepper, to taste