Rustic Garden Harvest Lentil Soup: a great Bowl of Comfort

• 1.5 cups dried brown lentils, rinsed
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, finely chopped
• 1 tsp ground cumin

• 1 tsp smoked paprika
• 6 cups low-sodium vegetable stock
• 3 cups chopped kale or Swiss chard
• 1 tbsp fresh lemon juice
• Sea salt and cracked black pepper
• Fresh parsley for garnish

1. The Aromatics: Heat oil in a heavy-bottomed pot. Sauté onions and carrots until they glisten and soften.

2. The Spice Bloom: Stir in garlic, cumin, and paprika. Watch as the kitchen fills with an intoxicating, earthy aroma.

3. The Simmer: Add lentils and stock. Bring to a gentle boil, then lower to a whisper. Simmer for 35 minutes until the lentils are tender.

4. The Finale: Fold in your garden greens. Let them wilt for two minutes. Stir in the lemon juice to brighten the depth of the broth.

Stewart’s Secret

Always add your lemon juice at the very end. The acidity cuts through the earthiness of the lentils, elevating the flavors from 'good' to 'restaurant-quality' in an instant.