HEARTY TUSCAN LENTIL SOUP
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HEARTY TUSCAN LENTIL SOUP
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| Servings | Prep Time |
| 8-10servings | 10minutes |
| Cook Time | Passive Time |
| 50minutes | 60minutes |
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Ingredients
- 1 vidalia or sweet yellow oniondiced
- 1 & 1/2cups carrotsdiced
- 1 & 1/2cups celerydiced
- 1medium sized sweet potatopeeled and roughly chopped
- 3large (or 4 small) garlic clovesminced
- 6-8cups vegetable brothNO SALT ADDED
- 1can or 26 ounce diced tomatoeswith there juices
- 1teaspoon dried oreganoI like to use Simply Organics brand
- 1teaspoon italian herbs seasoningor 1 teaspoon dried basil + 1 teaspoon dried thyme
- 1teaspoon fine grain sea salt
- freshly ground pepperto taste
- 2cups french green lentilsrinsed
- 2cups lacinto kalestems removed, roughly chopped
- 2cups swiss chardrinsed, roughly chopped
- Parmesan cheesegrated, for serving
- fresh basil/or extra greensfor garnish
- fresh sourdough or crostini breadfor serving
Recipe Notes
If you don’t have access to lacinto kale and/or swiss chard you can use 3-4 cups of any greens you wish i.e. baby kale, regular kale, fresh spinach.
Vegan friends can leave the Parmesan out. A great way to get that savory cheesy flavor without the cheese is a sprinkle of nutritional yeast or truffle oil on top.