2 tablespoons coconut oil
4 medium onions, roughly chopped
4 celery stalks, cut into 1/2-inch chunks
4 carrots, cut into 1/2-inch chunks
4 cups dried green lentils
2 bay leaves
2 tablespoons dried Italian seasoning
1 bunch kale, chopped
2 cups frozen peas
Fresh sage, chopped
Freshly ground black pepper
Heat oil in a large soup pot over medium-high heat. Saute the onions, celery, and carrots in the oil for 3 to 5 minutes, stirring often. Add the lentils, stirring to coat them evenly with the oil and vegetable mixture. Add enough filtered water to the pot to cover everything by an inch. Add the bay leaves and Italian seasoning. Cover the pot and bring to a boil, then reduce heat and gently simmer for 30 minutes.
Once the lentils are tender and the water is absorbed, add the kale and peas. Cook an additional 10 minutes. Stir in the chopped sage to taste. Season with salt and pepper to taste, and serve warm. This makes a bunch and is hearty enough to keep you full until dinner time. I guess I’m back on the lentils! Happy cooking!