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  • Prep-time: / Ready In:
  • Makes 8 cups

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

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.

Comments (4)

(4.75 from 4 votes)
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Nolana Daoust2 months ago
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Delicious & hearty. A keeper!

Tracy McDiarmid2 months ago
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I keep looking for the point in the recipe to put the remaining 2 1/2 cups of broth but I don’t see it listed. What did I miss?

Jessica2 months ago
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I think you’re misreading the directions. It says to add stock and 1.5 cups of WATER..

Tracey2 months ago
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Easy, delicious, and reheats well. Will definitely make this again!

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