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Sprouted Lentil Soup with Pancetta and Kale
HEALTHIER DISHES14Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 5 oz. pancetta (diced)
- 1 yellow onion (large, diced)
- 2 medium carrots (sliced thin)
- 2 stalks celery (sliced thin)
- 3 cloves garlic (minced)
- 1 tsp. dried thyme
- 1 tsp. Italian seasoning
- 2 cups green lentils (sprouted)
- 4 cups stock (veggie)
- 4 cups water
- sea salt
- pepper
- 1 bunch kale (I used Lacinato Kale -also known as Tuscan kale)
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