Vegan Greek lentil & rice soup with kale chips

Greek Soup:

1.5 cups of lentils
1.5 cups of rice
1/2 large onion, chopped
3 carrots, chopped
3 ribs of celery, chopped
2 cloves of garlic, minced
1.5 cups canned crushed tomatoes
1 cup frozen peas
5 cups hot water
Zest of 1 lemon
Juice of 1 lemon, split in half
Olive oil
S&P, Greek seasoning (from Holy Trinity Greek Orthodox Church in GR), red pepper flakes, 2 bay leaves, chopped Italian parsley



Heat 1 tablespoon of olive oil in stock pot. Add onion, celery, carrots, and red pepper flakes (to taste) sauté for 3 minutes. Add garlic and sauté for another minute. Add about 2 good tablespoons of Greek seasoning, bay leaves, crushed tomatoes, pepper, lemon zest, 1/2 of the lemon juice, rice, lentils, and water to pot. Bring to a boil then reduce to a simmer. Simmer, covered for about 20 minutes. Add frozen peas and test rice and lentils for done-ness. I let mine simmer for a few more minutes. Serve in bowl with some of the remaining fresh lemon juice, fresh cracked black pepper, and parsley.

Kale chips:

5 leaves of kale, with ribs removed and chopped into bite-sized pieces

Olive oil

S&P, red pepper flakes

Combine all in bowl, lay in single layer on baking sheet and bake at 350 for 15 minutes. (Use less olive oil and salt than you think you will need, mine were just a little too salty and oily than I would prefer, but still very tasty!)

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