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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
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
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