YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Soup
Simmered red lentils and vibrant edamame in a savory vegetable broth, creating a velvety texture that is deeply comforting and rich with aromatic spices.
INGREDIENTS
0.15 cup dry red lentils
0.75 cup shelled edamame
3 tbsp nutritional yeast
0.5 tbsp hemp hearts
0.25 tsp extra virgin olive oil
0.5 cup diced yellow onion
0.5 cup diced carrots
0.5 cup diced celery
2 cloves minced garlic
2 cups low-sodium vegetable broth
1 cup chopped lacinato kale
0.5 tsp ground cumin
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh lemon juice
PREPARATION
Heat the extra virgin olive oil in a large pot over medium heat.
Add the diced onion, carrots, and 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 fragrant.
Add the dry red lentils, shelled edamame, and vegetable broth to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and have started to break down.
Stir in the chopped kale and nutritional yeast, allowing the kale to wilt for 2-3 minutes.
Season 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 hemp hearts for an extra boost of protein and texture before serving.