Nourishing vegetables and lentils simmer in a garlicky tomato broth with homemade croutons to warm you up on a rainy day
Ingredients:
1 shallot, peeled and chopped
3 garlic cloves, peeled and chopped
3 carrots, peeled and chopped
1 sweet potato, peeled and chopped
1 zucchini, diced
1 box, or 26 oz can, crushed tomatoes 1 cup lentils, green or brown
1 quart vegetable broth
Spices: Salt, pepper, oregano (from 1/2 to 1 teaspoon, to taste)
1 bunch lacinto kale, deveined and chopped
Optional: 1/2 cup small pasta, such as orecchiette
For rosemary croutons:
Day old baguette, chopped in bite size pieces (omit or use gluten free bread if desired)
Olive oil
Salt
Garlic powder
Fresh rosemary, leaves chopped
Directions:
Sauté shallot and garlic in olive oil in large stock pot
Add in chopped sweet potatoes and carrots and cook until softened
Add in zucchini and cook one minute
Add tomatoes and broth*
Bring to a boil and add lentils and spices, allow to simmer until lentils are soft, about 30 minutes
Add chopped kale and pasta, if using. Cook for 8-10 minutes, until pasta is al dente, and serve hot with croutons
Croutons:
Meanwhile, coat chopped baguette in bowl with olive oil, salt, pepper and garlic powder and sprinkle rosemary leaves
Lay on baking sheet and bake at 350 for 15 minutes until crunchy
*add water or more broth as needed
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