Veggie Loaded Lentil Soup

This veggie loaded lentil soup is both flavorful and filling. It's the perfect light yet hearty recipe to make all winter long.

Ingredients
  • ¼ c. chopped fresh parsley
  • ¼ c. olive oil
  • ¼ c. parmesan cheese, grated or shaved (optional)
  • ¼ tsp. ground black pepper
  • ¼ tsp. paprika
  • ½ c. green split peas
  • ½ c. yellow split peas
  • ¾ c. diced onion
  • 1 c. cubed celery root
  • 1 c. cubed potatoes
  • 1 c. diced celery
  • 1 c. green lentils
  • 1 sprig rosemary
  • 1 tbsp. herbs de provence
  • 10 c. low-sodium chicken broth or vegetable stock
  • 1½ tsp. kosher sea salt
  • 2 c. chopped kale
  • 2 c. cubed butternut squash
  • 2 c. julienned carrots (about 1½ inches long)
  • 2 tbsp. olive oil
  • 2 tsp. white vinegar or red wine vinegar
  • 8 cloves minced garlic


Veggie Loaded Lentil Soup

Directions
  1. In a large stock pot or Dutch-oven set over medium heat, add the olive oil. When the oil is hot, add the celery, onion and carrots, saute until tender, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Pour in the chicken broth, turn heat to medium-high and bring to a boil. Add the herbs, salt, pepper, paprika, rosemary, vinegar, split peas, and lentils. Reduce heat and simmer uncovered for 30 minutes.
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