A creamy, lemony lentil soup made with kale and topped with vegan sour cream and a squeeze of lemon.
Start by boiling a large pot of water (about 8 cups of water) then add the lentils and cook in a for 16 minutes. Then drain and rinse them.
While the lentils are cooking, sauté the onion and minced garlic in 1 tbsp olive oil.
Add the diced carrots, water, and vegan Not Chickn’ Broth cubes and let it simmer until carrots are soft. (Or veggie broth instead of water and broth cubes and salt).
Add the cooked, drained, and rinsed lentils to the soup and simmer for about 5 more minutes.
While the soup is simmering, get the kale ready to add to the soup. To do this, pour 1 tbsp olive oil and a sprinkle of salt over clean kale. Using your hands, rub it and break it into small pieces until it turns dark and shiny.
Add the massaged kale to the pot of soup and simmer for about 5 more minutes.