<\/p>\n

Ingredients<\/strong><\/p>\n

\n
• Extra Virgin Olive Oil<\/li>\n
• 1 red pepper, chopped<\/li>\n
• 1 yellow pepper, chopped<\/li>\n
• 1 yellow onion, chopped<\/li>\n
• 2-3 medium carrots, chopped<\/li>\n
• 2 stalks celery, chopped<\/li>\n
• 3 garlic cloves, minced<\/li>\n
• 4 leaves of kale, sliced and chopped<\/li>\n
• 2 (14.5 ounce cans) fire roasted diced tomatoes, undrained<\/li>\n
• 1 cup dry red lentils<\/li>\n
• 6 cups vegetable broth<\/li>\n
• \u00bd teaspoon, turmeric<\/li>\n
• \u00bd teaspoon, ground cardamom<\/li>\n
• \u00bd teaspoon,\u00a0salt<\/li>\n
• 1 teaspoon, ground cumin<\/li>\n
• \u00bc teaspoon, ground cinnamon<\/li>\n
• Fresh ground black pepper, to taste<\/li>\n
• 1 (15.5 ounce) can chick peas, drained<\/li>\n
• 1 (15.5 ounce) can cannellini beans, drained<\/li>\n<\/ul>\n

  <\/p>\n

  Directions<\/strong><\/p>\n

  \n
  • Drizzle 1-2 tablespoons of extra virgin olive oil in a large soup pan and place\u00a0over medium heat.<\/li>\n
  • Saut\u00e9\u00a0the peppers, onion, celery, carrots, and garlic.\n
    \n
    • Cover and cook for about 5 minutes.<\/li>\n<\/ul>\n<\/li>\n
    • Add the diced tomatoes, lentils, and spices, and continue to cook while covered for another 5 minutes.<\/li>\n
    • Add the vegetable broth, mix well, and bring to a boil.<\/li>\n
    • Reduce to simmer and cook for 40-45 minutes.<\/li>\n
    • Add the chickpeas and cannellini beans and cook another 10 minutes.<\/li>\n
    • Mix in the kale and cook for another minute.<\/li>\n
    • Service with fresh grated vegan mozzarella cheese.<\/li>\n<\/ul>\n

      Enjoy!<\/p>\n