Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
WORLD · OTHER
Lentil Soup
Ingredients
2
▢ 2 tablespoons extra-virgin olive oilAs needed
▢ 1 medium yellow onion, choppedAs needed
▢ 4 medium carrots, chopped (2 cups)As needed
▢ 2 celery stalks, choppedAs needed
▢ 6 small or 3 large kale leaves, stems finely diced, leaves chopped (8 cups)As needed
▢ Heaping ½ teaspoon ground cuminAs needed
▢ 1½ teaspoons sea saltAs needed
▢ Freshly ground black pepperAs needed
▢ 4 garlic cloves, gratedAs needed
▢ 1 (14-ounce) can fire-roasted diced tomatoesAs needed
▢ ¾ cup dry green lentils, rinsedAs needed
▢ 2 tablespoons white wine vinegarAs needed
▢ 12 fresh thyme sprigs, bundledAs needed
▢ 6 cups vegetable brothAs needed
▢ ½ cup chopped fresh parsley, for garnishAs needed
▢ Red pepper flakesAs needed
▢ Grated Parmesan cheese, for serving, optionalAs needed
Method
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften. Stir in the garlic, tomatoes, lentils, vinegar, thyme, and broth. Cover and simmer for 25 to 30 minutes, or until the lentils are tender. Add the kale leaves and cook for 5 minutes, or until wilted. Remove the thyme bundle and season to taste. Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.
Recipe data: TheMealDB · Powered by Bee Solutions
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