Kale and Lentil Soup with Fall Veggies

Yield: 6 – 8 servings


• 1 tbsp coconut oil
• 1 large onion, minced
• 2 carrots, finely chopped
• 2 celery sticks, chopped
• 1 cup zucchini, grated
• 1 yam, washed and finely chopped
• 1 cup green lentils, ideally previously soaked and sprouted, rinsed
• 1 tomato, chopped
• 2 cloves of garlic, crushed
• ½ tsp mixture of: thyme, marjoram and/or basil
• Pinch of freshly ground pepper (black)
• 1 ½ tsp mineral salt
• 6 cups water
• 1 bunch of kale or Swiss chard, finely chopped and stemmed
• ¼ cup lemon or lime juice


In a stockpot, heat coconut oil over medium heat. Add onion, carrots, celery, zucchini
and yams; sauté, stirring often until tender (about 5 minutes). Add lentils,
tomato, garlic, herbs, salt, pepper and water. Bring to a boil, reduce heat, simmer
uncovered until lentils are tender (about 20 minutes). Skim off any scum that may
Add kale or Swiss chard to soup and cook until leaves are wilted and tender, about
5 minutes. Puree half of the soup and add it back in. Mix in lemon or lime juice.
Serve topped with grated cheese or a side of whole grain bread and butter.