BY Ceres Organics
Ready in 60 minutes | Serves 4
¾ cup Organic Lentils, Black Beluga (rinsed)
1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed
500g mixed mushrooms, stemmed and sliced
sea salt and ground black pepper, to taste
2 cloves of garlic, minced
2 tablespoons Ceres Organics Rice Wine Vinegar
½ teaspoon Organic Tamari Soy Sauce
1½ cups Pacific Vegetable Stock
⅓ cup of cashew milk or milk of your choice
6 kale stalks, stems removed and leaves sliced
Bring a saucepan of water to a boil. Add the lentils and simmer until lentils are tender, about 20 minutes. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add the mushrooms, season with pepper and cook for a couple of minutes, stirring the mushrooms frequently so they don’t burn.
Add the garlic, thyme, rice wine vinegar and tamari to the pot. Stir for a minute or so until the garlic becomes fragrant. Add the vegetable stock and milk of your choice to the pot. Stir and bring the mixture to a boil.
Add the sliced kale and stir. Bring the mixture to a boil and season to taste. This soup is going to be pretty thick and creamy, almost stew like.
Serve hot with toasted organic bread.