Italian Style Lentil Soup
Italian Style Lentil Soup is the perfect protein packed soup to start the year off right. Your family will love this healthy, vegan soup during those cold winter days.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 large carrot peeled and diced
- 2 celery diced
- 1/2 red bell pepper seeds removed, diced
- 1 small zucchini cut into halves
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups brown lentils rinsed until water runs clear
- 1 can can diced tomatoes
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups kale chopped {or greens of your choice}
Instructions
- Heat the olive oil large pot over medium heat. Sauté the garlic until soft, about 2 minutes then add carrot, celery, bell pepper and zucchini, oregano, thyme, and rosemary and sauté for 5 minutes.
- Add the lentils, diced tomatoes, tomato paste and vegetable broth. Simmer on low heat for 20 minutes, or until lentils are tender.
- Add the kale and stir until the kale is wilted.
- Serve warm with lemon wedges, crushed red pepper, freshly parsley and Parmesan cheese.
Notes
- You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.
- Store this soup in the refrigerator in an air tight container for up to 5 days. You also can freeze this soup for up to 3 months.
Nutrition
Calories: 317kcal | Carbohydrates: 49g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 892mg | Potassium: 1011mg | Fiber: 22g | Sugar: 7g | Vitamin A: 3712IU | Vitamin C: 36mg | Calcium: 115mg | Iron: 7mg