YOUR SOLIN GENERATED RECIPE
Hearty Roasted Vegetable and Lentil Soup
Earthy roasted carrots and onions simmered with protein-rich lentils and edamame in a savory, herb-infused broth for a velvety and satisfying finish.
INGREDIENTS
1 cup cooked brown lentils
0.75 cup shelled edamame
3 tbsp nutritional yeast
1 cup chopped kale
1 medium carrot
1 medium celery stalk
0.5 medium yellow onion
2 cups vegetable broth
0.5 tsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried thyme
PREPARATION
Preheat oven to 400°F.
Toss diced carrot, celery, and onion with olive oil, sea salt, and black pepper on a baking sheet.
Roast the vegetables for 20 minutes until they are tender and slightly caramelized.
In a large pot, combine the vegetable broth, cooked brown lentils, shelled edamame, and dried thyme.
Bring the mixture to a simmer over medium heat, then stir in the roasted vegetables and chopped kale.
Stir in the nutritional yeast and cook for an additional 5 minutes until the kale is wilted and the soup is heated through.