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Kitchen Notebook

March 05, 2018

1-Pot Lentil Soup

50 Mins

 Serves 4

 

  • 1 cup Lentils, rinsed and drained
  • 4 oz Spinach
  • 1-2 Beets, finely diced
  • 4 oz Salsify
  • ¼ cup grated Cheese
  • 1 tsp finely chopped Rosemary
  • 1 large Onion, finely chopped
  • 4 Garlic Cloves, finely chopped
  • ½ tsp Kosher Salt
  • 2 Tbsp Olive Oil
  • ½ tsp freshly ground Black Pepper
  • ¼ tsp Red Pepper Flakes
  • 1 cup Tomato Sauce
  • 4 cups Vegetable Broth

 

 

Wash salsify well and peel off the outer skin and coating. Cut into 2-inch pieces.

Heat oil in a large stockpot over medium. Add onion, beets and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.

Add rosemary, salt, black pepper and red pepper flakes. Stir in vegetable stock, tomato sauce and lentils. Bring to a boil, then reduce heat and simmer for 15 minutes; then add the salsify and continue to cook for another 10-15 minutes until lentils and salsify are tender. Stir in spinach and season with salt and pepper.

Divide between four bowls and top soup with shaved cheese, if desired.


50 Mins Dinner healthy eating Lentils Soup Veg vegan Vegetables Vegetarian Winter

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50 Mins Dinner healthy eating Lentils Soup Veg vegan Vegetables Vegetarian Winter


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