Red Lentil Minestrone & Toasted Sourdough

Shahna Sarpi – Head Nutritionist of 28 By Sam Wood
This is one tasty vegan soup that is perfect for winter.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 1
Calories 655 kcal

Equipment

  • Saucepan

Ingredients
  

  • 1/3 cup McKenzie's Red Split Lentils rinsed
  • 1 cup water
  • 1 tsp extra-virgin olive oil
  • 1/4 brown onion diced
  • 1/2 carrot sliced
  • 1 cup cauliflower chopped into small florets
  • 3/4 cup potato(es) cut into small cubes
  • 1/2 cup diced tomatoes (canned)
  • 1 cup vegetable stock
  • salt & pepper to taste
  • 1/2 cup kale
  • 1 slice sourdough bread or gluten free bread

Instructions
 

  • Start by adding the split red lentils and water to a small saucepan over medium heat.
  • Bring to a boil then lower the heat and simmer for 6 minutes, until lentils are cooked.
  • In the meantime, add the olive oil and onion into a medium saucepan over medium heat and saute for 2-3 minutes until golden.
  • Add the carrot, cauliflower, potato, diced tomatoes and vegetable stock. Season with salt and pepper.
  • Bring to a boil and leave to simmer for 15 minutes.
  • Add the cooked lentils and kale, and cook for another 5 minutes.
  • Remove from the heat and pour into a bowl.
  • Serve with fresh or toasted sourdough.
Keyword Soup

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.

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