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Lentil Vegetable Soup with Microgreens

This lentil soup is so warm and comforting


  • Dutch Oven but any large pot will work fine
  • Cutting Board


  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Red Onion chopped
  • 3 Celery Ribs chopped
  • 4 Carrots peeled and chopped
  • 4 Cloves of Garlic peeled and chopped
  • Sea Salt and Black Pepper
  • 2 Tbsp Tomato Paste
  • 1 Bunch of Collard Greens sliced into ribbons
  • 1 lb Heirloom Tomatoes diced
  • 1 quart Vegetable Broth
  • 3 Spicy Piquillo Peppers the ones from an olive bar work nicely
  • 1 cup Brown Lentils
  • 1/4 cup Parsley Microgreens from Roots 'n Shoots!
  • Your Favorite Microgreens for garnish


  • 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