Lentils add a hearty note to a minestrone soup made with zucchini and kale. A combination of both dried and canned tomatoes gives the broth complex tomato flavor without any additional salt or spices. Quinoa is recommended as a gluten-free alternative to pasta. For extra oomph, swirl some Basil Pesto into each bowl at the table.
- 1 small onion, chopped (1 cup)
- ¾ cup dry brown lentils, rinsed
- 1 carrot, chopped (½ cup)
- 1 stalk celery, chopped (½ cup)
- 3 cloves garlic, minced
- 4 cups vegetable stock
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1 large zucchini, chopped (1¼ cups)
- 4 ounces uncooked whole-grain elbow macaroni or quinoa
- ½ cup sun-dried tomatoes (not packed in oil), thinly sliced
- 4 cups torn fresh kale
- 1 (14.5-ounce) can crushed tomatoes
- ¼ teaspoon sea salt
- In a 4-quart Dutch oven or soup pot, combine the onion, lentils, carrot, celery, garlic, stock, basil, and oregano. Add 1½ cups water. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 30 minutes.
- Stir in the zucchini, macaroni (or quinoa), and sun-dried tomatoes. Simmer, uncovered, for 3 minutes. Stir in the kale, crushed tomatoes, and salt. Simmer, uncovered, until the macaroni (or quinoa) is cooked, checking package instructions for cook time.
Source: Forks Over Knives Lentil Minetrone