It’s soup season! This vegetarian lentil soup packs a nutritional punch, and is a great way to utilize lentils, which are an inexpensive, tasty, plant-based protein. Brown lentils are a popular type of lentil and easy to find in your local grocery. Unlike dried beans, lentils don’t need to be soaked prior to using.
- 1 Tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 3 cups chopped mustard greens
- 1/2 yellow squash, chopped
- 1.5 cups brown lentils
- 6 cups low sodium vegetable broth
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 Tablespoon honey
- Heat oil in a large pot over medium heat.
- Add onion and sauté until translucent.
- Add garlic, carrots, mustard greens, and yellow squash.
- Add broth, lentils, salt, pepper and thyme.
- Bring to a boil, then reduce heat to a simmer.
- Cover and cook until lentils are tender, 30-40 minutes.
- Add honey and simmer another five minutes.
- Taste for seasoning and ladle into bowls, serve.
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