A hearty and filling lentil soup to nourish and warm your soul. Packed with veggies, this soup is mildly spiced and tastes great with a side of rustic bread.
Heat 2 tablespoons of oil in a heavy bottom pan or dutch oven. Once the oil is hot add the bay leaf. Saute for few seconds and then add the carrot, celery, green onion, white onion, ginger and garlic.
Cook the veggies for 4 to 5 minutes until softened.
Then add a can of fire roasted tomatoes and mix well. Cook for 2 minutes and then add the cumin, salt, cayenne and black pepper and cook for another minute or so.
Add the lentils and stir.
Add the broth/water and sprigs of thyme to the pot.
Mix well and let it all come to a boil. Let lower the heat to medium-low and let the soup simmer uncovered for around 25 to 30 minutes or until lentils are softened but still hold their shape.
Stir in chopped kale and let it cook for another 2 to 3 minutes.
Finally add in lemon juice, if using and mix.
Serve this vegan lentil soup with with bread/brown rice.