Lentil Super Soup

Lentil Super Soup
  • 1 tbsp Olive Oil
  • 1 count Medium Celery Stalk, peeled and diced small
  • 1 count Medium Carrot, peeled and diced small
  • 3 count Medium Garlic Cloves, minced
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper
  • 1 quart Low-Sodium Vegetable Broth
  • 15oz count Can Of Diced Tomatoes with their juices
  • 1 1/4 cup Lentils (any color except red), rinsed
  • 1 count Bay Leaf
  • 1/4 tsp Finely Chopped Fresh Thyme Leaves
  • 1 tsp Red Wine Vinegar or Sherry Vinegar
  • 2 oz. Spinach Leaves (about 1/2 a bunch)
  • 1 scoop BõKU Super Food (1 tablespoon)
  • 1 scoop BõKU Super Shrooms (1 teaspoon)
  1. Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes.
  2. Add the celery, carrot, onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
  3. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper.
  4. Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover and bring to a simmer, about 15 minutes.
  5. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
  6. Taste and season with more salt or pepper as needed, then stir in the vinegar. Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot.The post Lentil Super Soup appeared first on BōKU® Superfood.