Name: One-Pot Lentil & Vegetable Soup with Parmesan
Total time: 40 min
Ingredients: Parmesan rind; 3 cups fresh or frozen chopped onion, carrot and celery mix; ½ teaspoon crushed red pepper; 4 cloves garlic, chopped; ½ teaspoon salt; ½ cup grated Parmesan cheese; 1 ½ cups green or brown lentils; 1 can unsalted diced tomatoes, undrained; ½ teaspoon ground pepper; Chopped fresh flat-leaf parsley for garnish; 3 cups packed roughly chopped lacinato kale; 2 tablespoons extra-virgin olive oil; 4 cups low-sodium vegetable or chicken broth; 2 teaspoons finely chopped fresh thyme; 1 ½ tablespoons red-wine vinegar

Lentil Soup

What kind of lentils should I use for lentil soup?

How long does it take to cook lentil soup?

This lentil and vegetable soup recipe is made in just one pot for an easy cleanup. In addition to the lentils, kale, tomatoes and mirepoix add flavor.

Milk

Vegetarian

Mediterranean

Gluten Free

Cheese

gram

parmesan cheese rind

Fresh Vegetables

diced onion

Seasonings

red pepper flakes

garlic

salt

grated parmesan cheese

Beans & Legumes

green lentils

Canned Vegetables

diced tomato

black pepper

fresh parsley

lacinato kale

Oils

milliliter

extra virgin olive oil

Stocks & Broths

Reduced Sodium Vegetable Broth

fresh thyme

Vinegar

red wine vinegar

Beta-cryptoxanthin

Vitamins

Cholesterol

Thiamin (B1)

Manganese

Minerals

Vitamin K

Sodium

Potassium

Iron

Lycopene

Dietary Folate Equivalents

Selenium

Total monounsaturated fatty acids

Lutein+zeaxanthin

Alpha-carotene

Vitamin A

Beta-carotene

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Copper

Calories from Fat

Calories

Calcium

Dietary Fiber

Carbohydrates

Protein

Total polyunsaturated fatty acids

Saturated Fat

Choline

Zinc

Phosphorus

Magnesium

Sugar

Water

Vitamin C

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One-Pot Lentil & Vegetable Soup with Parmesan

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