Lentil Vegetable Soup with Microgreens
This lentil soup is so warm and comforting
Dutch Oven but any large pot will work fine
In a large soup pot, heat the oil over medium heat.
2 Tbsp Extra Virgin Olive Oil
Add the onion, celery, carrots, and garlic. Season with salt and pepper and saute until the veggies start to soften, about 5 minutes.
1 Red Onion, 3 Celery Ribs, 4 Carrots, 4 Cloves of Garlic
Stir in the tomato paste and cook, stirring, for 3-minutes.
2 Tbsp Tomato Paste
Add sliced collard leaves and stir for about 2-minutes. Add salt and pepper to taste.
Sea Salt and Black Pepper, 1 Bunch of Collard Greens
Add the tomatoes and stir until combined.
1 lb Heirloom Tomatoes
Pour in the broth.
1 quart Vegetable Broth
Add the peppers and lentils.
3 Spicy Piquillo Peppers, 1 cup Brown Lentils
Stir in parsley. Bring to a boil.
1/4 cup Parsley Microgreens
Reduce heat to a simmer. Let cook for 45 minutes until lentils are soft but not mushy.
Ladle into bowls and top with lots of microgreens
Your Favorite Microgreens