Forks over Knives Lentil Minestrone Soup
I said I’d post a recipe this week. It’s winter good time for soup. This was an easy super tasty soup. I even used my Doterra Oils in place of the dried spices which gave even extra flavor. I missed my soups. I hope you like it. Packed with vegetables.
Lentil Minestrone
Ingredients
• 1 small onion
• ¾ cup dried brown lentils
• 1 carrot
• 1 stalk celery
• 3 cloves garlic
• 4 cups vegetable stock
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 large zucchini
• 4 oz uncooked quinoa
• ½ cup sun-dried tomatoes
• 4 cups fresh kale
• 1 14.5oz can crushed tomatoes
• ¼ tsp sea salt
Method
• In a 4-quart Dutch oven or soup pot, combine the onion, lentils, carrot, celery, garlic, stock, basil, and oregano. Add 1½ cups water. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 30 minutes.
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• Stir in the zucchini, quinoa (or macaroni), and sun-dried tomatoes. Simmer, uncovered, for 3 minutes. Stir in the kale, crushed tomatoes, and salt. Simmer, uncovered, until the quinoa (or macaroni) is cooked, checking package instructions for cook time.
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