Lentil Minestrone

This soup starts with plenty of vegetables - carrots, celery, sweet potato, zucchini, and tomatoes and hearty lentils simmered to make a rich and tasty meal for a hungry family.

Yield

6 Servings

Serving size

2 cups

Rating

3.66 of 5 (86 ratings)

Food groups

• Vegetables: 1 1/4 cups

Ingredients

• 1 tablespoon olive or vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced into 1/4-inch pieces
• 1 celery stalk, diced into 1/4-inch pieces
• 1 sweet potato, peeled and diced into 1/4-inch pieces
• 1 zucchini, diced into 1/4-inch pieces (or 1 cup of frozen zucchini)
• 2 cups canned diced tomatoes, no salt added (or fresh tomatoes)
• 1/2 cup lentils (brown or red)
• 8 cups water
• 1 cube low-sodium chicken bouillon
• 4 cups kale, chopped

Directions

1. Put a soup pot on the stove over medium-high heat.
2. When the pot is hot, add the oil.
3. Add onion and garlic and cook about 7 minutes until golden.
4. Add carrots, celery, sweet potato, and zucchini and cook about 10 minutes until slightly tender.
5. Add tomatoes, lentils, water, and chicken bouillon cube and bring to a boil over high heat.
6. Turn the heat down to low, cover and cook 40 minutes.
7. Add the kale and cook an additional 20 minutes.
8. Serve right away or cover and refrigerate for up to 3 days.

Nutrition per serving

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Source

Recipe by: USDA Center for Nutrition Policy and Promotion

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/lentil-minestrone. Federal works are public domain in the United States.