YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Soup
Green lentils simmered with garden vegetables and aromatic spices, finished with a creamy swirl of Greek yogurt for a velvety texture.
INGREDIENTS
0.25 cup dry green lentils
0.25 cup non-fat Greek yogurt
2 tbsp nutritional yeast
0.25 tsp extra virgin olive oil
0.5 cup yellow onion
0.5 cup carrots
0.5 cup celery
2 cups low-sodium vegetable broth
1 cup kale
1 tsp garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp ground cumin
0.5 tsp smoked paprika
1 tbsp lemon juice
PREPARATION
In a large pot, heat the extra virgin olive oil over medium heat.
Add the diced yellow onion, sliced carrots, and sliced celery, sautéing for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until the spices are fragrant.
Add the dry green lentils and vegetable broth to the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender but not mushy.
Stir in the chopped kale and nutritional yeast, allowing the kale to wilt for 2-3 minutes in the hot liquid.
Season the soup with sea salt and black pepper, then stir in the fresh lemon juice to brighten the flavors.
Ladle the soup into a bowl and top with a dollop of non-fat Greek yogurt before serving.