Lentil Vegetable Soup

Lentil Vegetable Soup

Metric Ingredient Imperial 30 ml vegetable oil 2 tbsp 1 onion, diced 1 2 stalks celery, diced 2 2 cloves garlic, crushed 2 1.5 L chicken stock 6 cup 1 can diced tomatoes 1 75 ml tomato paste 1/3 cup 15 ml dried oregano 1 tbsp 2 bay leaves 2 1 small rutabaga, diced 1 3 carrots, diced 3 1 small zucchini, diced 1 1 parsnip, diced 1 1 sweet potato, peeled & diced 1 250 ml kale, shredded 1 cup 75 ml dried lentils, rinsed & drained 1/3 cup - salt & pepper to taste -

In a large stockpot; saute onion, celery and garlic in oil over medium low heat for 5 minutes or until translucent. Add chicken stock, tomatoes, tomato paste, oregano, bay leaves, rutabaga, carrots, zucchini, parsnip, sweet potato, kale and lentils.  Bring to boil.  Turn down heat and simmer covered for 35 to 45 minutes or until vegetables are soft and lentils are tender. If soup is too thick, add more chicken stock.  Remove bay leaves.  Add salt and pepper to taste. Servings: 6

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