YOUR SOLIN GENERATED RECIPE
Hearty Vegetable and Lentil Soup
Sautéed aromatics and green lentils simmered in a savory bone broth create a thick, velvety texture that warms you from the inside out.
INGREDIENTS
0.25 tbsp Olive oil
0.5 cup Yellow onion
0.5 cup Carrots
0.5 cup Celery
2 cloves Garlic
0.5 cup Dry green lentils
2 cups Chicken bone broth
1 cup Water
1 tsp Dried thyme
0.5 tsp Sea salt
0.25 tsp Black pepper
1 cup Kale
PREPARATION
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, sautéing until the onions are translucent and the vegetables begin to soften.
Stir in the minced garlic and dried thyme, cooking for one minute until the aromatic oils are released.
Add the dry green lentils, chicken bone broth, and water to the pot, stirring to combine.
Bring the soup to a boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
Simmer the soup for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Season the mixture with sea salt and black pepper, adjusting to your preference.
Stir in the chopped kale and let it wilt in the hot liquid for 2 minutes before ladling into bowls.