description
Struggling to cook healthy meals at home? Forks Meal Planner is here to help. Sign up now!
  • Prep-time: / Ready In:
  • Makes 8 cups
  • print/save recipe

    Please enter your email to continue.

    Cancel

Lentils add a hearty note to a minestrone soup made with zucchini and kale. A combination of both dried and canned tomatoes gives the broth complex tomato flavor without any additional salt or spices. Quinoa is recommended as a gluten-free alternative to pasta. For extra oomph, swirl some Basil Pesto into each bowl at the table.

vegan Lentil Minestrone

By Carla Christian,

Add to meal planner
80 Shares

Ingredients

  • 1 small onion, chopped (1 cup)
  • ¾ cup dry brown lentils, rinsed
  • 1 carrot, chopped (½ cup)
  • 1 stalk celery, chopped (½ cup)
  • 3 cloves garlic, minced
  • 4 cups vegetable stock
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • 1 large zucchini, chopped (1¼ cups)
  • 4 ounces uncooked whole-grain elbow macaroni or quinoa
  • ½ cup sun-dried tomatoes (not packed in oil), thinly sliced
  • 4 cups torn fresh kale
  • 1 (14.5-ounce) can crushed tomatoes
  • ¼ teaspoon sea salt

Instructions

  1. In a 4-quart Dutch oven or soup pot, combine the onion, lentils, carrot, celery, garlic, stock, basil, and oregano. Add 1½ cups water. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 30 minutes.
  2. Stir in the zucchini, macaroni (or quinoa), and sun-dried tomatoes. Simmer, uncovered, for 3 minutes. Stir in the kale, crushed tomatoes, and salt. Simmer, uncovered, until the macaroni (or quinoa) is cooked, checking package instructions for cook time.
description Meal Planner

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning
description Cooking Course

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course
description
about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

vegan Lentil Minestrone see more from this author
description
Free download

Summer Party Menu
e-Cookbook

Celebrate summer the FOK way with our fresh and fab recipes.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. You can learn more about how we use cookies to improve your experience here

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

LEARN MORE
Copy link
CopyCopied
Powered by Social Snap