Veggie Lentil Soup

Adapted from Life Made Simple

 

INGREDIENTS: 

• 2 tablespoons oil
• 1 large onion, diced
• 1 bunch celery, sliced
• 6 cloves garlic, minced
• 1 pound carrots, sliced
• 18 cups water
• 4 heaping tablepoons no chicken broth powder
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon marjoram
• 2 teaspoons rosemary
• 1/2 teaspoon paprika
• 4 teaspoons red wine vinegar
• 3 teaspoons salt 
• 1 - 16 ounce bag split peas, rinsed
  
• 1 - 16 ounce bag brown lentils, rinsed
• 1 butternut squash, cubed (about 6 cups)
• 1 celeriac, cubed
• 1 bunch kale, stems removed and frozen in plastic bag

METHOD: 

• In a large stock pot heat oil, add onion, celery and carrots and saute until tender.
• Add garlic and cook until fragrant, about 1 minute.
• Pour in water, add spices, salt, vinegar, split peas and lentils.  Bring to a boil.
• Reduce heat and simmer, covered, 30 minutes.
• Add butternut squash and celeriac; simmer for an additional 30 minutes.
• Pulse a few times with an immersion blender to make soup a little creamy.
• Take kale out of freezer, squeeze bag to break up frozen kale and pour into pot.
• Simmer an additional 5 minutes.