Lemon Lentil Soup with Charred Kale and Chaga Mushroom

Lemon Lentil Soup with Charred Kale and Chaga Mushroom (Vegan, Gluten Free)

Ingredients:

• 3 tbsp olive oil
• 1 yellow onions chopped
• 1/2 cup kale
• Zest and juice from 1 lemon
• 4-5 cups organic vegetable broth
• 1 1/2 cups red lentils (rinsed)
• 2 carrots grated
• 2 cloves garlic crushed
• 1 tsp Chaga mushroom extract powder
• 1 tsp coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1/4 tsp pepper
• Salt to taste

Directions:

1. Add 1 tbsp of olive oil to a large soup pot, add onions, garlic, and carrots. Sauté for 5 minutes. Stir in the turmeric, Chaga mushroom, coriander, salt and pepper, and cayenne pepper. Cook for 1 mixture it until fragrant.
2. Pour in vegetable broth and lentils, bring to a boil. Reduce heat to simmer and cook for 15-20 minutes or until thickened.
3. While the soup is simmering, add 1/2 tsp of olive oil to a small pan over medium-high heat. Add kale pieces and cook until slightly charred. Set aside.
4. Serve immediately and garnish with pepper and chard kale. Enjoy your delicious lemony lentil soup with charred kale and Chaga mushroom!

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