Something has happened to this Oklahoma girl…. I think I’m getting used to the Wisconsin cold???
I use question marks because I still don’t believe it’s possible.
The day of writing this post, I went for a walk in the morning and described the weather to my husband as “chilly but not terrible”. It was 35 degrees.
He went for a run and when he got back he said “Wow – I can’t believe you didn’t think it was that cold outside.”
To which I said – “what is happening to me?!”
Even though I’m apparently “used” to the cold, I fully intend to make soup & chili allll winter long. And this veggie lentil minestrone is going to be happening on the reg.
I love taking it for lunch during the week because the lentils keep me full and energized all afternoon.
It’s also packed with veggies and lots of dried herbs for flavor. This soup freezes well so it would be great to make ahead for a busy night.
Veggie Lentil Minestrone
- 2 T. olive oil
- 1 c. chopped onion (1 small onion)
- 1 c. chopped carrots (about 2 carrots)
- 1 c. chopped celery (about 3-4 stalks)
- 2 zucchini, chopped
- 3 cloves garlic, minced
- 2 t. dried oregano
- 2 t. dried thyme
- 2 t. dried basil
- 1 14 oz can diced tomatoes
- 2 bay leaves
- 8 c. low sodium veggie (or chicken) broth
- 2 c. green lentils
- 1 bunch kale or swiss chard, washed & torn or cut into bite size pieces
- salt & pepper to taste
- splash of red wine vinegar
Heat the olive oil in a large pot or stock pot over medium heat. Add the onion, carrots, celery. Season with a pinch of salt and pepper and sauté for a few minutes until the veggies have soften and onions are becoming translucent. Next add the zucchini, garlic, oregano, thyme, and basil. Add another pinch of salt and pepper and sauté for another few minutes. Finally, add the tomatoes, bay leaves, broth, and lentils. Bring the soup to a boil and then simmer for 30-40 minutes until the lentils are cooked. Turn off the heat and stir in the kale and splash of red wine vinegar. Taste and add any additional salt and pepper needed. Serve immediately. Keeps well covered in the fridge for a few days or store in a freezer safe container for up to 2 months.