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

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

Gluten Free

Vegetarian

Mediterranean

Canned Vegetables

gram

diced tomato

Fresh Vegetables

fresh thyme

Seasonings

red pepper flakes

Cheese

parmesan cheese

black pepper

Diced Onion

garlic

salt

lacinato kale

Vinegar

milliliter

red wine vinegar

Stocks & Broths

vegetable broth

grated parmesan cheese

Beans & Legumes

green lentils

fresh parsley

Oils

extra virgin olive oil

Vitamin K

Vitamins

Beta-cryptoxanthin

Sodium

Minerals

Cholesterol

Thiamin (B1)

Manganese

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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