1dashharissa or cayenne pepper (optional for spice)
juice of 1/2 lemon
1bunchbasil, leaves only (about 2 cups)
3tbspextra virgin olive oil
Finely chop all veggies. (If making pesto, now is the time to mince your garlic and set it aside so the allicin has time to activate.)
Heat a big soup pot over med-high. Add a swirl of avocado oil. Sauté onion, celery and carrot about 5 minutes.
Add garlic and sauté 1 minute.
Add lentils, broth, thyme, salt & pepper. Simmer 20 mins.
If making pesto, simply pulse all ingredients until slightly smooth.
Optional: To soup pot, add torn kale, a big squeeze of lemon, and any spice (harissa, cayenne) and turn off the heat. Top each bowl with a spoonful of pesto.
The lentil soup can be stored in the refrigerator for about 1 week or frozen for about 1 month. Basil pesto may be stored in refrigerator for up to 1 week or frozen in ice cube trays for single servings for about 1 month.