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⭐️ This lentil soup is a tasty, earthy, and nourishing, Italian-inspired recipe made with easy-to-find ingredients.
It's an excellent everyday dinner and make-ahead meal, as you can store it for up to 5 days in the refrigerator and up to 3 months in the freezer.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 large onion
1 stalk celery
2 medium carrots
½ leek optional
2 sprigs rosemary
3 sprigs thyme you can also add two bay leaves and sage leaves.
1 cup lentils brown or green
4 cups vegetable stock
2 cups water add more as needed to fully cook the lentils
1 small can (15 ounces) crushed tomatoes
6 ounces leafy green of choice kale, spinach, chard, bok choi, savoy cabbage, Chinese cabbage
1 teaspoon salt or more to taste
4 twists pepper
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
