Hearty Lentil Soup

This bone-broth based soup is rich in minerals, soothing to the digestive tract and supports the immune system. Make a big pot of this to have all week or freeze for those nights you don't feel like cooking.  Yield: 4 servings

Ingredients:

1.5 cups lentils, soaked overnight

3 Tbs olive oil

2 medium carrots, small dice

2 medium celery stalks, thinly sliced

1 small onion, small dice

2 quarts bone broth

1-inch piece Kombu

2 sprigs fresh thyme, chopped

2 spring fresh oregano, chopped

2 Tbs fresh parsley, chopped and divided

1 bay leaf

1 cup fresh greens, chopped and loosely packed

2 Tbs apple cider vinegar

salt and pepper to taste

fresh squeeze of lemon juice

Directions:

1. In a large soup pot, heat olive oil on medium.  Add onions with a pinch of salt and sauté for 3 minutes.  Add carrots and celery and sauté for 5 minutes. 
2. Stir in lentils, broth, Kombu, and herbs, only adding half the parsley.  Bring to boil.  Reduce heat and let simmer with lid on for 45 minutes to 1 hour.
3.  Just before serving, stir in greens and vinegar. Remove kombu and bay leaf, if desired.  Season with salt and pepper. 
4. Sprinkle with remaining parsley and a squeeze of lemon. Serve.