Recipe: Tuscan Lentil Soup

Published: June 24, 2020, at 8:56 p.m. PT

Last updated: June 24, 2020, at 8:58 p.m. PT

Tuscan Lentil Soup

This vegetarian soup will delight both meat and non-meat eaters alike. It's also packed with protein for an added bonus! Vegan? Just skip the cheese! 

Yields: 6
Total Preparation Time: 45 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes 1 large bay leaf
  • 1 (28 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 2 cups dried lentils, rinsed and sortedSalt and Pepper, to taste
  • 4 cups chopped kale leaves, no stems
  • 2 sprigs cilantro
  • Balsamic Vinegar, to taste
  • Grated Parmesan cheese, to taste

Instructions

  1. Heat olive oil over medium heat in a stockpot.
  2. Add onion, carrots, and celery and cook until softened - about 7 minutes.
  3. Add garlic, oregano, basil, and red pepper flakes, and cook, stirring for 2 minutes more.
  4. Add bay leaf, tomatoes, and broth and bring to a boil.
  5. Add lentils, cover, and reduce heat to low and simmer until tender - about 25 minutes.
  6. Season to taste with salt and pepper.
  7. Stir chopped kale in until wilted (about 5 minutes).
  8. Serve with a drizzle of balsamic vinegar and top with grated Parmesan cheese and cilantro.

 

Category: Recipes