Lentil Soup #vegetarian #food #healthydinner #shrimp #breakfast

Lentil Soup #vegetarian #food #healthydinner #shrimp #breakfast

Lentil Soup can come in numerous assortments. My preferred kind is this one, which is gloating with lively Italian flavors and bunches of new vegetables! It tastes a great deal like minestrone, yet with the expansion of protein-rich lentils. As such, it's 100% fulfilling!

This vegan lentil soup is an unquestionable requirement in your supper pivot. I've attempted various sorts of lentil soup and this is effectively the one I'd mark the best!

It overflowing with nutritious fixings, it's impeccably filling and it's too simple to make. Additionally, it's consummately encouraging for all these virus fall days.

Indeed, even my children love this Italian vegetable soup! Despite everything we have those meals where it very well may be a battle to get them to polish off their supper, however no issue here! We love it with a side of buttered new bread or wafers.

Lentil Soup #vegetarian #food #healthydinner #shrimp #breakfast

Also try our recipe : CLASSIC STUFFED SHELLS #vegetarian #vegan #cauliflower #mushroom #recipes

Ingredients :

  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots (3 medium)
  • 1 1/2 cups diced yellow onions (1 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 4 (14.5 oz) cans vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/4 cups dried brown lentils , rinsed and picked over
  • 1 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups diced zucchini (1 medium)
  • 2 cups packed chopped kale or spinach
  • 1 Tbsp fresh lemon juice
  • Parmesan cheese , for serving (optional)

Instructions :

  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. 
  3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. 
  4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. 
  5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes. 
  6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth). 
  7. Serve warm with parmesan cheese if desired.

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