Lentil minestrone soup

Lentil soup is a delicious and nutritious choice for the winter season, providing both warmth and nourishment. Its versatility means you can customize the soup with your preferred vegetables and herbs for an added touch of freshness.

Lentils are protein and fiber-packed, also providing essential nutrients while supporting heart health. So, next time you crave a comforting and wholesome meal or need a break from the winter chill, give this lentil minestrone soup recipe a try:

Lentil minestrone soup

Ingredients:

• 1 tbs olive or vegetable oil
• 1 yellow onion (peeled and chopped)
• 2 cloves garlic (peeled and minced)
• 3 carrots (scrubbed and diced into 1/4-inch pieces)
• 1 celery stalk (diced into 1/4-inch pieces)
• 1 sweet potato (scrubbed and diced into 1/4-inch pieces)
• 1 zucchini (diced into 1/4-inch pieces or 1 cup of frozen zucchini)
• 2 cups canned low-sodium, diced tomatoes (including liquid or fresh tomatoes)
• 1/2 cup lentils (brown or red)
• 8 cups water
• 1 cube low-sodium chicken bouillon
• 4 cups kale (washed and chopped into 1/4-1/2-inch pieces)

Instructions:

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

Recipe adapted from recipes.heart.org.

Next steps:

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