Lentil Soup


2 cups dried lentils

3 carrots diced

2 chopped stalks celery

2 tomatoes diced [fresh or 1 (14.5oz) can]

1 cup Kale or Spinach rinse and slice thinly

1 cup diced onions

¼ cup Olive Oil

1 bay Leaf

6 cups vegetables broth

3 Tablespoon EPIS

Salt and pepper to taste



In a large pot, heat up oil on medium.

Add onions, carrots, celery and EPIS. Cook for 5-7 minutes.

Add Lentils and tomatoes( *Drain if using can tomatoes*) and mix well.

After a few minutes stir in the broth.

Bring to a boil and lower heat to simmer for 30minutes.

Add Kale or Spinach and cook for 5 minutes or until lentils and greens have softened to your liking. Add more broth if desired.

Serve with warm bread!