I found a recipe on Pinterest for a lentil soup that had herbs, lentils, and spinach. I used this as my baseline and added a few more things that I thought would jazz it up a little! I switched kale out for spinach and also added some brown basmati rice to have a heartier soup. I also added celery to make a complete mirepoix and it was really thick, almost stew-like after the rice and lentils cooked. I sprinkled mine with a little nutritional yeast and served with a toasty ciabatta roll. It was the perfect cozy dinner for a stormy night in.

Smoky Lentil, Kale, and Rice Soup

1 cup dry green or brown lentils, rinsed

2/3 cup brown basmati rice, rinsed

2/3 cup carrots, diced

1 cup onion, diced

1/2 cup celery, diced

2 tbsp minced garlic

2 tsp cumin

2 tsp smoked paprika

3 cups veggie broth

3 cups water

1 bay leaf

-salt and pepper to taste

1. Saute onion, carrot, and celery in a large soup pan for a few minutes.
2. Add in garlic and spices until fragrant.
3. Add broth and water, then bring up to a boil.
4. Add in brown rice and return to a simmer, then cover for about 10 minutes.
5. Add in lentils and continue cooking covered for another 15-20 minutes until lentils and rice are soft.
6. Stir in kale and simmer for the last few minutes until wilted.
7. Serve with a side of toasty bread or salad.