Lentil Veggie Soup (RECIPE)

Lentil Veggie Soup (RECIPE)

Ingredients

• ⅔ cup lentils, soaked
• ½ onion, chopped
• 2 scallions, chopped
• 1 bunch parsley, thinly chopped
• 1 cup kale, chopped
• ½ cup cabbage, chopped
• ⅔ cup broccoli, chopped
• 1 tsp crushed red pepper
• 1 grated tomato
• 1 grated red pepper
• 1 grated carrot
• 1 tbsp grated ginger
• 1 tsp mint, dried
• 3 garlic cloves, minced
• 3 cups water
• salt and black pepper
• 2 tbsp olive oil
• 1 mushroom, chopped

Instructions

• 1. Saute the garlic and onion with olive oil and add the grated pepper, tomato, ginger and carrot.

• 2. Add in the chopped cabbage, stir in the lentils and the crushed pepper and mint. Then add a generous amount of salt and the three cups of water. Cover the pot with a lid, bring to a boil, then reduce the heat and cook for about 15 minutes or until the lentils are tender.

• 3. Add in the broccoli, kale, scallions and mushrooms. Cook for 3-4 more minutes, and adjust for salt and water if needed

• 4. Turn the heat off and sprinkle the chopped parsley and black pepper if desired.

Enjoy!!

Servings : 3
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 209kcal

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