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Get the Recipe: https://theplantbasedschool.com/lentil-soup/

⭐️ This lentil soup is a tasty, earthy, and nourishing, Italian-inspired recipe made with easy-to-find ingredients.

It’s an excellent everyday dinner and make-ahead meal, as you can store it for up to 5 days in the refrigerator and up to 3 months in the freezer.

⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 large onion
1 stalk celery
2 medium carrots
½ leek optional
2 sprigs rosemary
3 sprigs thyme you can also add two bay leaves and sage leaves.
1 cup lentils brown or green
4 cups vegetable stock
2 cups water add more as needed to fully cook the lentils
1 small can (15 ounces) crushed tomatoes
6 ounces leafy green of choice kale, spinach, chard, bok choi, savoy cabbage, Chinese cabbage
1 teaspoon salt or more to taste
4 twists pepper

Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

22 Comments

  1. Thank you for actually saying what you're doing some of the are your viewers are blind like me and it's a big help when all people do is play music and show pictures of what they're doing it doesn't help the blind at all thank you again sounds delicious

  2. 🍲Can you eat this on a keto diet? It looks so good and everything is low carb except lentils but with their high fiber it's probably lower net carbs. 👍
    🥬 What herbs do you suggest? My grandmother from Spain only used bay leaf and parsley.🌱

  3. Making it Christmas day, along with Pasta Fagioli.. I'm a Caterer & your recipe looks Amazing. I will make it soon. Ty!! 👍👍😊

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