I made the best-ever lentil soup this week and have to share it. Adapted from Sprouted Kitchen’s Everyday Lentil Soup recipe. It was devoured by adults and babies alike. Black pepper + turmeric add a nice health kick to this one, with lots of chopped kale added in for the grown ups (and greens-loving kids, if you’re so lucky). Definitely going into the regular meal rotation at our house!
Tips for the recipe:
*¼ Teaspoon Red Pepper flakes added some good spice to this. I was (happily) surprised my kids ate it up because it seemed spicy to me, so reduce or omit that if you have spice sensitivity.
*For my “Italian herbs” I just used ¼ Teaspoon each of dried parsley, oregano & basil. Worked like a charm.
*A bit of lemon zest grated into black pepper works great for “lemon pepper”.
*Omit the parmesan at the end (I used piave and it was great) if dairy intolerant - it adds flavor but can easily be enjoyed without it! Don’t skip the lemon!