Lentil Soup

Wholesome + hearty bowl of winter warming soup

2 Tbsp extra virgin olive oil
2 large yellow onions chopped
4 large carrots, grated or chopped
4 stalks of celery, chopped
4-6 garlic cloves, minced and let sit for 10-20 min
3 bay leaves
2 x 18 oz jars of chopped tomatoes
3 tsps sea salt
2 tsp chopped fresh thyme or 2 tsp dried
2 tsp cumin
1/2 tsp red pepper flakes, or to taste
1 Tbsp curry spice
1 1b (roughly 2 cups) dried green lentils
8 cups vegetable stock (2 cartons) or mix water and stock
Optional Additionals:
Greens - any that you have on hand wilted for a minute or two just before serving
Mushrooms - Large bag (or 2 boxes each) of shiitake + oyster mushrooms sautéed in a dash olive oil + salt + pepper till most of the liquid is gone
Farro

In a large pot over medium heat, warm the olive oil
Add onions and cook for 5-8 min
Add carrots and celery and saute until just softened, about 5-6 min
Add garlic and cook for 2 min
Stir in tomatoes, salt and spices
Stir in lentils and then add the broth and bring to a boil
Turn the heat to low, cover. and cook for 30 min until everything is tender but not mushy

Serves 12 - freezes well - will need some additional water once defrosted
Optional toppings: chopped fresh cilantro, scallions, roasted sliced mushrooms, cooked faro or any other grain