Difficulty
Easy Recipe
Prep Time
15 minutes
Cook Time
60 minutes
Servings
8

Serve this nourishing, hearty soup with some crusty sourdough (gluten-free) bread and a few spoonfuls of lacto-fermented vegetables.

Ingredients
2 tablespoons extra virgin olive oil (or ghee or bacon fat)
1 medium onions diced
3 cloves garlic crushed
1 medium celeriac peeled and diced (4 cups)
5 large carrots diced (3 cups)
1 teaspoons dried thyme
1 teaspoons dried marjoram
¾ cups green lentils
8 cups beef bone broth (or water)
2 cups diced tomatoes
4 cups chopped kale
1 cups chopped parsley
2 teaspoons sea salt
freshly ground black pepper