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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.

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 (29)

(4.93 from 14 votes)
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Laine2 months ago
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When do you add the canned tomatoes?

Patty1 month ago
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Renee, you add the crushed tomatoes in step #2 when you add the kale.

Patty2 months ago
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What an easy, healthy and delicious recipe. Other than omitting celery, as I didn’t have any, I followed it exactly and it turned out beautifully.

John W Drain2 months ago
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An amazing soup that is easy to make and very affordable. I did modify by adding 1 Tbsp each of white and red miso and an extra cup of water. It added a deeper umami flavor that complimented the lentils well.

Niki Davis, MD9 months ago
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My favorite soup right now. I told my husband I think what makes it so good are the lentils, it adds a delicious texture and is so filling. My entire family can’t stop eating it. I will be making this over and over and over.

Laura Williams10 months ago
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recipe calls for 4 cups vegetable stock that is never mentioned in the instructions…….

what now???

Eric7 months ago
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The stock is mentioned in step 1.

Kathy11 months ago
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My favorite soup recipe!

Arlene Hall11 months ago
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I loved this recipe. I’ll be making it often.

Judy10 months ago
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Laura Williams, right at the beginning it says to combine the “celery, garlic, stock, basil, and oregano.” Have they added that since you looked at it?

Arlene Hall11 months ago
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Have been sick with cold for over a week, but tonight was the night for this recipe and it really hit the spot. I’ll be making it often.

Kathy11 months ago
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I am in the UK and can’t find sun dried tomatoes. Only ones in oil.

John2 months ago
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Me too, I just blotted them with a paper towel and then chopped. It works well and I think the slight added oil adds more flavor.

Pilar11 months ago
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I think it’s fine to use the ones packed in oil unless you are following these meal plans strictly to control your fat intake. Shouldn’t affect the flavor of the soup.

MacKenzie H.11 months ago
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Easy to throw together and a hearty soup that really is a close match to non-WFPB minestrone. It’s a really forgiving recipe, so you can improvise and adapt as you’d like and it will still taste great. I like a little more umami so I added about a tablespoon of miso paste instead of the salt and was incredibly happy with the flavor.

Laurena Barlow11 months ago
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I need to know how much protein, potassium, phosphorus & sodium in each recipe as I have CKD. Thank you very much❤️
Laurena

Carol1 year ago
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Hi. I noticed there is no mention of Water in ingredients but in directions. I see below a little confused. Please clarify. I’m new to this. Thank you

Mia1 year ago
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Hi Carol, I assume they are using liquid stock/veggie broth. So adding 4 cups of water and some powdered or cubed stock should do fine.

Ruthie1 year ago
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What a fresh an delicious lunch we had. Had all Ingredients on hand. Chose Quinoa. Served with Naan, toasted. The recipe is easy an quick to make. The extra Kale went for chips.

Patricia1 year ago
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Just what I’ve been looking for !!

Carol Buchanan1 year ago
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Excellent! I used brown rice macaroni & substituted spinach for kale. My husband even liked it & he’s very picky!

Sam1 year ago
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Really really delicious and filling. Don’t skip the Sundried tomatoes (I could only find ones in oil, so I just rinsed them in a sieve!) They really take it to the next level flavour wise.
I’ve got enough for 3 days lunch for 2 people 🙂

Bonnie K1 year ago
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Accidentally bought smoked sundried tomatoes and made the rest of the recipe as is. Absolutely delicious.

Fran Perry1 year ago
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Looks wonderful and easy. What can I substitute for sun dried tomatoes?

Nolana Daoust1 year ago
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Delicious & hearty. A keeper!

Tracy McDiarmid1 year 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?

Danny B.1 year ago
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Probably should have had the 1-1/2 cups of water in the ingredients. It would have been easier to understand. I read it wrong the first time also.

Jessica1 year ago
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I think you’re misreading the directions. It says to add stock and 1.5 cups of WATER..

Tracey1 year ago
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Easy, delicious, and reheats well. Will definitely make this again!

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about the author

Carla Christian, RD, LD

Carla Christian 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. Find her on LinkedIn. Photo by Jason Donnelly.

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