Name: Loaded Vegetable Lentil Soup
Yield: 6
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 2 large carrots, peeled and chopped; 2 zucchini, chopped; 5 cloves garlic, minced; 2 tsp cumin, ground; ½ tsp thyme, dried; 2 (15 oz.) cans fire-roasted diced tomatoes; ½ cup dried green lentils; 4 cups vegetable broth; 3 cups water; 1 tsp salt; 1 tsp pepper; ½ tsp red pepper flakes; 2 cups kale, ribs removed and chopped

DifficultyBeginner

Recipe by Krista Fegans, Hanford, CA

Yields6 Servings

2 tbsp olive oil

1 small onion, diced

2 large carrots, peeled and chopped

2 zucchini, chopped

5 cloves garlic, minced

2 tsp cumin, ground

½ tsp thyme, dried

2 (15 oz.) cans fire-roasted diced tomatoes

½ cup dried green lentils

4 cups vegetable broth

3 cups water

1 tsp salt

1 tsp pepper

½ tsp red pepper flakes

2 cups kale, ribs removed and chopped

Heat olive oil in a large stock pot over medium heat. Add diced onions and chopped carrots. Cook, stirring often until onion becomes tender and translucent.

Add chopped zucchini and saute for an additional 3 minutes. Add garlic and all remaining ingredients except kale.

Bring soup to a boil, then reduce heat to a gentle simmer. Cook for 30 minutes, until the lentils are tender.

Remove from heat and allow to cool for 30 minutes.

Transfer 3 cups of soup into a blender or food processor (make sure to get an even mixture of veggies and broth). Puree the mixture until smooth.

Add pureed soup back into the pot and add chopped kale, cooking until wilted.

Ingredients