Easy Lentil Soup

Another staple in our house, there's almost always some lentil soup in the fridge. Also, between the lentils and the wild rice, it's crammed with nutrients (yes, including protein).

2 T. coconut or olive oil
1 C. dried green lentils
3/4 C. wild rice
3 carrots, chopped
2 stalks of celery, chopped
1 small onion, chopped (optional)
2 bay leaves
4 cloves of garlic, minced
2-3 t. thyme, dried
2 T. veggie or no-chicken bouillon (we use Better Than Bouillon)
8 C. water
2-3 C. chopped fresh kale (optional)

In a large pot, heat oil on medium. Stir in onion, carrots, and celery and cook until onions start to become translucent (4-5 minutes). Add water, lentils, wild rice, bay leaves, garlic, and thyme and give it a good stir. Cover and let simmer, about 30 minutes. 

Stir in bouillon, cover again, and let simmer about another 20 minutes, until lentils are soft and wild rice is cooked fully. In the version above, we chopped up some kale and tossed it in a few minutes prior to serving so that it would steam just lightly.

Remove bay leaves and serve.