Name: Lentil Minestrone
Prep time: 20 min
Total time: 1 h
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

Prep-time: 20 minutes / Ready In: 1 hour
Makes 8 cups
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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.

By Carla Christian, Dec 11, 2018

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

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.
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.

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