YOUR SOLIN GENERATED RECIPE
Hearty Lentil Vegetable Soup
A warming, nutrient-packed bowl of soup that blends tender green lentils with savory vegetables, a burst of tomato, and a subtle nutty flavor from nutritional yeast. Finished with bright spinach and a hint of olive oil, this soup is both hearty and wholesome – perfect for breakfast, lunch, or dinner.
INGREDIENTS
2 cups cooked green lentils
1 cup cooked shelled edamame
4 tablespoons nutritional yeast
2 medium carrots, diced
2 stalks celery, chopped
1 medium yellow onion, chopped
3 garlic cloves, minced
1 can diced tomatoes
4 cups vegetable broth
2 cups baby spinach
1 tablespoon olive oil
PREPARATION
In a large pot, heat the olive oil over medium heat and add the chopped onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the cooked green lentils and vegetable broth, followed by the diced tomatoes with their juices.
Bring the soup to a simmer and allow it to cook for 10-15 minutes so the flavors meld together.
Mix in the cooked shelled edamame and nutritional yeast, stirring well to combine.
Add the baby spinach and let it wilt into the hot soup, about 2 minutes more.
Taste and adjust seasonings with salt and pepper as needed. Serve hot and enjoy this hearty, nutritious bowl of soup.