Ingredients and approximate amounts are highlighted throughout the recipe. We recommend using organic and local ingredients.

Serves 5-6

1. Heat some grass fed ghee in a large pot over medium-high heat add 4 diced carrots and 2 medium onions, saute 2 minutes then add 4 cloves of garlic and saute 2 minutes longer.
2.  Add in 2 cups of  dry organic red lentils. Season with basil, oregano, thyme, salt and pepper to taste.
3. Bring to a boil then reduce heat to medium-low, cover and simmer for 1hr, stirring occasionally. Then add a cup of organic chopped kale.
4. Stir in 4 cups of organic vegetable broth and thin out broth as needed (as the soup rests the lentils soak up more of the broth). Serve warm and top with parmesan cheese and drizzle of olive oil.

E  ora di mangiare