Winter Market Soup Recipe

(Recipe By Katie at The Muffin Myth)

2 cups cooked  whole lentils (brown, green, or beluga will do – from about 1 cup dry)

2 sweet potatoes, peeled and diced (about 2 cups diced)

2 cups of chopped greens (this was 3 stalks of wrinkly green kale, pulled off the stalks and chopped finely)

1 medium yellow onion, diced

2 cloves garlic, diced

1 tsp dried thyme

2 tsp dried dill (or 1/4 cup fresh chopped dill if you have it – add fresh herbs at the end)

8 cups vegetable broth ( started with six, for a more brothy texture add more)

2 Tbsp olive oil

Salt and pepper to taste

Rinse lentils, place in a pot covered with cold water. Bring to a boil, reduce heat and simmer for about 20 min, or until lentils are just tender. Drain and set aside.

Heat oil in a large pot over medium heat. Add diced onion and garlic, saute until onion is translucent. Add diced sweet potato and dried herbs. Pour in vegetable stock, increase heat and bring to a boil. Once the soup boils, reduce heat to medium low, cover, and simmer for 15 min. Add in the lentils and chopped greens. Simmer for 5 min, or until the greens have wilted, and season if needed.

Recipe created by Katie from The Muffin Myth great blog!  If you are looking for some great recipes it’s a great blog to follow.