YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Soup
Simmered red lentils and aromatic vegetables create a velvety soup finished with a dollop of tangy Greek yogurt and savory nutritional yeast.
INGREDIENTS
0.5 cup dry red lentils
1 tsp extra virgin olive oil
0.25 cup yellow onion
0.25 cup carrot
0.25 cup celery
1 clove garlic
2 cup vegetable broth
1 cup kale
2 tbsp nutritional yeast
0.5 cup nonfat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Heat the olive oil in a medium pot over medium heat.
Add the diced onion, carrot, and celery, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic, smoked paprika, sea salt, and black pepper, cooking for 1 minute until fragrant.
Rinse the red lentils and add them to the pot along with the vegetable broth.
Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 15 to 20 minutes until the lentils are tender and starting to break down.
Stir in the chopped kale and nutritional yeast, cooking for another 2 minutes until the kale is wilted.
Remove from heat and stir in the Greek yogurt until the soup is creamy and well combined.
Serve warm in a large bowl.