This soup soothes the soul when you warm up a bowl

I love to meal prep on Sundays to get ready for the week, and there's usually always a lentil soup on the list. Lentil soups keep well when made ahead of time, and they always soothe the soul when you warm up a bowl.

SPRING LENTIL SOUP

SERVES: 4

• 2 tablespoons olive oil

• 1 cup finely diced onion

• 1 tablespoon minced garlic

• 1 cup finely diced carrot

• 1/2 to 1 teaspoon salt

• 2 teaspoon Italian seasoning

• Pinch red chili flakes

• 4 cups vegetable stock

• 2 cups water

• 1 cup dried red lentils, rinsed

• 2 bay leaves

• 1 cup cooked chickpeas

• 1 cup shredded leafy greens (such as kale, arugula, spinach or chard)

• 2 tablespoons lemon juice

1. In a large soup pot, heat oil over medium heat. Add onion, carrot, garlic and 1/2 teaspoon salt; cook and stir until onion is tender, about 5 minutes. Stir in Italian seasoning, and red chili flakes; cook for 1 minute.

2. Stir in vegetable stock, water, lentils and bay leaves. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes. Stir in chickpeas and greens, simmer for 3 minutes just to wilt the greens.

3. When ready to serve stir in lemon juice. Season to taste with salt.

Tasty tips

• Rinse the lentils well under cold water; I find a fine mesh strainer works best

• Serve this soup with warmed up pitas or locally made bread

• If you don't have cooked chickpeas, you can add whatever cooked beans you have on hand.

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