Lentil Soup - The Plant Based School

Name: Lentil Soup - The Plant Based School
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion (chopped); 1 rib celery (chopped); 2 medium carrots (chopped); 1 leek (thinly sliced, optional); 2 cloves garlic (pressed); ½ teaspoon dried rosemary (sub thyme or Italian seasoning); 1 teaspoon ground cumin (+ 1 teaspoon turmeric optional); 1 cup dried lentils; 6 cups vegetable stock (add more as needed to fully cook the lentils); 1 can (15 ounces) crushed tomatoes; 6 ounces kale (or another leafy green like spinach or chard); 1 teaspoon salt (or more to taste); 2 twists black pepper

"This Mediterranean-inspired lentil soup is an easy and tasty one-pot recipe. Try our rich & earthy flavor combination of lentils, veggies & herbs!..."

INGREDIENTS

•

2 tablespoons extra virgin olive oil

•

1 large onion (chopped)

•

1 rib celery (chopped)

•

2 medium carrots (chopped)

•

1 leek (thinly sliced, optional)

•

2 cloves garlic (pressed)

•

½ teaspoon dried rosemary (sub thyme or Italian seasoning)

•

1 teaspoon ground cumin (+ 1 teaspoon turmeric optional)

•

1 cup dried lentils

•

6 cups vegetable stock (add more as needed to fully cook the lentils)

•

1 can (15 ounces) crushed tomatoes

•

6 ounces kale (or another leafy green like spinach or chard)

•

1 teaspoon salt (or more to taste)

•

2 twists black pepper

Go To Recipe

review

►