Savory Lentil Soup
This lentil soup is packed full of so many good things, we don’t even know where to start. Our vegetable broth is the flavorful base on which this soup is built. It's hearty, filling, and so good for you. This recipe takes a little bit of effort but makes enough to freeze for another night.
Ingredients
1 tablespoon olive oil
1 fennel bulb, chopped (about 1 1/2 cups)
1 large onion, chopped (about 1 cup)
1 large carrot, chopped (about 1/2 cup)
1 stalk celery, chopped (about 1/2 cup)
1 can (14.5 ounces) diced tomatoes, undrained
2 cloves garlic, minced
0.5 teaspoon crushed red pepper
1 bay leaf
8 cups Swanson® Vegetable Broth
16 ounces dried lentils, rinsed
2 cups coarsely chopped kale or spinach
0.25 cup freshly grated Parmesan cheese (optional)
1 fennel bulb, chopped (about 1 1/2 cups)
1 large onion, chopped (about 1 cup)
1 large carrot, chopped (about 1/2 cup)
1 stalk celery, chopped (about 1/2 cup)
1 can (14.5 ounces) diced tomatoes, undrained
2 cloves garlic, minced
0.5 teaspoon crushed red pepper
1 bay leaf
8 cups Swanson® Vegetable Broth
16 ounces dried lentils, rinsed
2 cups coarsely chopped kale or spinach
0.25 cup freshly grated Parmesan cheese (optional)
Instructions
Heat the oil in a 8-quart saucepot over medium heat. Add the fennel, onion, carrot and celery and cook until the vegetables are tender.
Stir the tomatoes, garlic, red pepper, bay leaf, broth and lentils into the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the lentils are tender. Discard the bay leaf.
Stir the kale into the saucepot and cook for 2 minutes. Sprinkle with the cheese, if desired.
Stir the tomatoes, garlic, red pepper, bay leaf, broth and lentils into the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the lentils are tender. Discard the bay leaf.
Stir the kale into the saucepot and cook for 2 minutes. Sprinkle with the cheese, if desired.
Savory Lentil Soup
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This lentil soup is packed full of so many good things, we don’t even know where to start. Our vegetable broth is the flavorful base on which this soup is built. It's hearty, filling, and so good for you. This recipe takes a little bit of effort but makes enough to freeze for another night.
Instructions
Heat the oil in a 8-quart saucepot over medium heat. Add the fennel, onion, carrot and celery and cook until the vegetables are tender.Stir the tomatoes, garlic, red pepper, bay leaf, broth and lentils into the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the lentils are tender. Discard the bay leaf.Stir the kale into the saucepot and cook for 2 minutes. Sprinkle with the cheese, if desired.
Ingredients
1 tablespoon olive oil1 fennel bulb, chopped (about 1 1/2 cups)1 large onion, chopped (about 1 cup)1 large carrot, chopped (about 1/2 cup)1 stalk celery, chopped (about 1/2 cup)1 can (14.5 ounces) diced tomatoes, undrained2 cloves garlic, minced0.5 teaspoon crushed red pepper1 bay leaf8 cups Swanson® Vegetable Broth16 ounces dried lentils, rinsed2 cups coarsely chopped kale or spinach0.25 cup freshly grated Parmesan cheese (optional)
