Vegetarian Lentil Kale Soup

• 1 bag La Preferida Lentils (1 lb.)
• 1 can La Preferida Chick Peas (15 oz.)
• 2 garlic cloves, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 6 cups water
• 2 cups kale, rinsed
• 1 cup croutons
• 3 Tbsp. La Preferida Olive Oil

Ingredients: Seasonings

• ½ Tbsp. paprika
• ½ Tbsp. oregano
• ¼ Tbsp. pepper
• ¼ Tbsp. cumin
• ¼ Tbsp. salt
• ¼ Tbsp. garlic powder
• ¼ Tbsp. chili powder
• ¼ Tbsp. cayenne

First, sort and rinse lentils.

In a stock pot, heat olive oil and add onion, bell peppers, and garlic, and cook for approximately 5 minutes — don’t let the garlic burn! Add lentils and stir for 1 minute, then add 6 cups of water and allow lentils to cook for 20 minutes.

After 20 minutes, add chick peas, seasonings, and kale, and cover and let simmer for 5 minutes. When ready to serve, garnish with croutons.