Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium-large onion chopped
• 1 teaspoon sea salt
• 1 28 ounce can no salt stewed tomatoes
• 2 cups low sodium veggie broth
• 3 cups kale chopped bite size with stems
• 1 tablespoon turmeric
• 1 cup celery chopped
• 2 cloves garlic crushed
• 2 cups cooked lentils

Directions

1. Saute onions and celery with olive oil until soft
2. Add in garlic, be careful not to burn
3. Once the onions are translucent and soft, add in canned tomatoes and sea salt, let simmer for 5-7 minutes
4. Add in veggie broth, lentils, turmeric and kale, put the lid on and let simmer for 8-10 minutes
5. Serve on top of quinoa, brown rice, with whole grain bread or just enjoy a bowl on it's own like I did!