Serves 6
144 cal · 92 min
Lentil Minestrone
Recipe GLPR882c0cbcb2b60f
A hearty and nourishing lentil-based soup loaded with vegetables including carrots, celery, sweet potato, zucchini, and kale. This comforting minestrone simmers together aromatic onions and garlic with diced tomatoes, tender lentils, and savory broth to create a wholesome one-pot meal that's perfect as a side dish or light main course.
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Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 carrots, diced into 1/4-inch pieces
1 celery stalk, diced into 1/4-inch pieces
1 sweet potato, peeled and diced into 1/4-inch pieces
1 zucchini, diced into 1/4-inch pieces
2 cups canned diced tomatoes with no salt added
1/2 cup brown lentils
8 cups water
1 low-sodium vegetable bouillon cube
4 cups kale, chopped
Directions
Heat a large soup pot over medium-high heat for about 1 minute until it is hot.
Add the olive oil to the heated pot.
Stir in the chopped onion and minced garlic, cooking for approximately 7 minutes, stirring occasionally, until the onion turns golden and softens.
Add the diced carrots, celery, sweet potato, and zucchini to the pot. Cook for about 10 minutes, stirring frequently, until the vegetables are slightly tender.
Pour in the canned diced tomatoes, lentils, water, and add the vegetable bouillon cube. Stir well to combine and bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot with a lid, and simmer for 40 minutes, stirring occasionally, until the lentils are tender and the vegetables are fully cooked.
Stir in the chopped kale and continue to simmer, uncovered or covered as preferred, for an additional 20 minutes until the kale is wilted and tender.
Serve the minestrone hot. Leftovers can be covered and refrigerated for up to 3 days.
