AuthorGeo FoodsCategorySoupIngredients
Preparation
1. Heat olive oil in a large pot over medium-high heat.
2. Add carrots and onions and sauté 2 minutes then add garlic and sauté 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.
Related RecipesCelery and Stilton Soup MATZOH BALL SOUP Caramelised Onion & Barley Soup with Cheese Croutons Ingredients
2 tbsp olive oil 1 ½ cups diced carrots (3 medium) 1 ½ cups diced yellow onions (1 medium) 1 ½ tbsp minced garlic (4 cloves) 4 cans vegetable broth 2 cans diced tomatoes 1 ¼ cups dried brown lentils , rinsed and picked over 1 ½ tsp dried basil ½ tsp dried oregano ½ tsp dried thyme • Salt and freshly ground black pepper 1 ½ cups diced zucchini (1 medium) 2 cups packed chopped kale or spinach 1 tbsp fresh lemon juice • Parmesan cheese , for serving (optional)Directions
11. Heat olive oil in a large pot over medium-high heat.
2. Add carrots and onions and sauté 2 minutes then add garlic and sauté 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.
Ingredients
Directions
1. Heat olive oil in a large pot over medium-high heat.
2. Add carrots and onions and sauté 2 minutes then add garlic and sauté 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.