Vegan Lentil Soup

Vegan and corn, dairy, egg, gluten, nut and soy free.

Ingredients

¼ cup organic olive oil
1 organic red onion, chopped
3 organic carrots, diced
4 stalks of organic celery, diced
1 organic sweet potato, chopped
1 teaspoon basil
2 cups organic kale, chopped
1 cup organic Swiss chard, chopped
6 cups of water
2 14-ounce cans of organic crushed tomatoes
4 cups dry lentils
1 tablespoon apple cider vinegar
A dash of crushed red pepper
Salt and pepper to taste

Directions

Place olive oil, onion, carrots, celery and sweet potato in a soup pot on medium heat and sauté until tender.

Once sautéed, add basil, kale and chard and cook until tender.

Add water, crushed tomatoes and lentils.

Bring to a boil, then reduce heat to low, cover and simmer for 1 hour.

Remove cover, add vinegar, crushed red pepper and salt and pepper to taste, stir and serve.

Heating time: 1 hour.

Nutritional Analysis:
Calories: 470, Carbohydrates: 74 g, Protein: 28 g, Fat: 9 g, Cholesterol: 0 mg, Fiber: 15 g

Recipe by Lee Cotton, founder and owner of Pilates and Your Palate in Stuart, Fla., Cotton, who has celiac disease, runs the website pilatesandyourpalate.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.