YOUR SOLIN GENERATED RECIPE
Hearty Garden Vegetable and Lentil Soup
Sautéed garden vegetables and earthy brown lentils simmered in a savory broth, finished with a bright squeeze of lemon for a vibrant, comforting bowl.
INGREDIENTS
0.5 cup Dry brown lentils
4 tbsp Nutritional yeast
0.5 tbsp Hemp seeds
0 tsp Extra virgin olive oil
0.5 cup Yellow onion
0.5 cup Carrots
0.5 cup Celery
2 cloves Garlic
4 cup Vegetable broth
1 cup Kale
1 tbsp Lemon juice
0.5 tsp Dried thyme
0.5 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the extra virgin olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened and fragrant.
Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for another minute to release the aromatics.
Add the dry brown lentils and vegetable broth, then bring the mixture to a boil before reducing the heat to a low simmer.
Cover and cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Stir in the chopped kale, nutritional yeast, and hemp seeds, allowing the kale to wilt in the residual heat for about two minutes.
Finish the soup by stirring in the fresh lemon juice to brighten the flavors before serving in deep bowls.