Forks over Knives Lentil Minestrone Soup

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.

• 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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