Green Vegan Stew

1. Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable broth. Increase heat to high and bring broth to a boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes.

2. Stir kale, Swiss chard, and mustard greens into the broth; simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic powder, thyme, pepper, and salt. Let soup cool, about 10 minutes.

3. Transfer soup to a blender; puree until smooth. Pour back into the pot and reheat, about 5 minutes.

Cook’s Note:

It would be interesting to try this recipe with various mixtures of greens. This was an interesting combination; I made it with fingers crossed, but it turned out great!

Substitute water for the vegetable broth if desired.

Use an immersion blender to puree the soup if preferred.