Chunky Vegetable Lentil Soup (Gluten-Free, Vegan)

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 stalks celery, sliced
• 2 carrots, quartered and sliced
• 1 large sweet potato, diced (about 9 oz/250 g)
• 2 cups kale, chopped
• 2 teaspoons paprika
• 1 teaspoon italian seasoning (or 1/2 tsp dried basil and 1/2 tsp dried oregano)
• 1 1/2 cups french green lentils, rinsed, soaked for 2 hours and drained
• 6 cups water (or vegetable soup stock)
• 1 canned crushed tomatoes (15 oz/425 g)
• 3 tablespoons gluten-free tomato paste
• 1 teaspoon salt

1. In a large pot, heat olive oil, add chopped onions and saute until onions are translucent and soft.
2. Add minced garlic and saute 2 more minutes.
3. Add celery, carrots, potato, kale, paprika and herbs and saute for a few more minutes stirring frequently.
4. Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.).
5. Add salt, infuse love and serve!

extra virgin olive oil, onion, garlic, stalks celery, carrots, sweet potato, kale, paprika, italian seasoning, green lentils, water, tomatoes, tomato paste, salt

Taken from www.food.com/recipe/chunky-vegetable-lentil-soup-gluten-free-vegan-509352 (may not work)