Vegan Mediterranean Lentil Soup

 2 Tbsp extra virgin olive oil

1 1/2 cups chopped yellow onions

1 cup chopped carrots

3 clove garlic, minced

2 Tbsp no-salt added tomato paste

4 cups reduced-sodium vegetable broth

1 cup water

1 (15 oz) can no salt-added cannellini beans, rinsed

1 cup mixed dry lentils (brown, green and black)

1/2 cup chopped sundried tomatoes in oil, drained

3/4 tsp salt

1/2 tsp ground pepper

1 Tbsp chopped fresh dill, plus more for garnish

1 1/2 tsp red wine vinegar

1.  Heat oil in a large heavy pot over medium heat.  Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes.  Add garlic and cook, stirring constantly, until fragrant, about 1 minute.  Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.

2.  Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes salt and pepper.  Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer.  Cover and simmer until the lentils are tender, 30 to 40 minutes.

3.  Remove from heat and stir in dill and vinegar.  Garnish with additional dill, if desired and Serve.

Serves 6

Hearty Vegetable and Lentil Soup

3 cups water

3 cups vegetable or chicken broth

3 medium carrots, chopped

1 medium onion,m chopped

1 cup dried lentils, rinsed

2 celery ribs, sliced

1 small bell pepper, color of your choice

1/4 cup uncooked brown rice

1 tsp dried basil or 1 Tbsp of fresh chopped basil

1 garlic clove, minced

1 bay leaf

1/2 cup tomato paste

 

1.  In a large sauceapan, combine all ingredients except tomato paste.  Bring to a boil.

2.  Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender.

3.  Add the tomato paste and stir until blended.  Cook for 10-15 minutes.  Discard bay leaf.

Lentil Soup with Butternut Squash and Kale

 Prep Time:  15 min     Cook Time:  50 min    Total Time:  1 hour 5 min

Serves 6

1/2 Tbsp olive oil

1 large onion, diced

1 medium carrot, diced

2 leeks, white part only, cleaned and chopped

1 celery stalk, diced

2 Tbsp tomato paste

6 cups vegetable broth

1 lb peeled and diced butternut squash, 1/2 inch diced

2 oz green lentils, (1/3 cup)

1 bay leaf

1/2 tsp kosher salt

black pepper

3 cups packed chopped Lacinato kale, stems removed

1.  Heat a heavy pot or Dutch oven over medium heat.

2.  When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.

3.  Add the tomato paste and cook 2 minutes, stirring

4.  Add the broth, bay leaf and lentils and bring to a boil.

5.  Reduce the heat, cover and simmer until halfway cooked, 20 minutes.

6.  Add the butternut and cook until tender, about 15 minutes more.  Discard the bay leaves, season with salt and pepper, to taste.

7.  Add the kale and cook 7 minutes longer until the kale is tender.