Lentil Soup #vegetarian #soup #breakfast #paleo #easy

Lentil Soup #vegetarian #soup #breakfast #paleo #easy

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

This veggie lover lentil soup is an absolute necessity in your supper revolution. I've attempted a wide range of sorts of lentil soup and this is effectively the one I'd name the best!

It overflowing with nutritious fixings, it's superbly filling and it's too simple to make. Furthermore, it's splendidly consoling for all these virus fall days.

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

Lentil Soup #vegetarian #soup #breakfast #paleo #easy

Also try our recipe : Roasted Garlic Parmesan Carrots #vegetarian #carrot #parmesan #easy #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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