Anti-inflammatory foods {a healthy healing vegetable soup}

Ingredients

• 2 tablespoons olive oil
• 1 carrot, diced
• 1 celery stalk, diced
• 1 red onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cups cabbage, shredded
• 1/2 cup French green lentils
• 1 teaspoon dried oregano
• 1 strip kombu
• 8 cups vegetable or chicken stock
• 2 cups kale, finely chopped
• 1/2 bunch parsley, chopped
• 1 cup cooked brown rice
• basil pesto, for serving

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Preparation

• Heat oil in a large stockpot. Add carrot, celery, onion, garlic, and red bell pepper.
• Saute until vegetables are soft, about 5 minutes. Add cabbage and cook another 5 minutes.
• Make Sure You Include A Rainbow Of Colorful VegetablesAdd lentils, oregano, kombu and stock.
• Bring to a boil, then reduce heat to lower, and simmer for 45 minutes or until lentils are tender.
  
• Stir in kale, parsley and cooked brown rice. Cook an additional 8-10 minutes.
• Stir a teaspoon of pesto into each bowl just before serving.

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