Sabine River Lentil Vegetable Medley
This hearty Lentil Vegetable Soup brings together protein-packed lentils and a rainbow of fresh vegetables, all simmered to perfection in a Bayou Classic 6-qt Cast Iron Soup Pot. Packed with nutrients and flavor, it’s the perfect comforting dish for any day of the week. Enjoy a bowl that warms the soul and nourishes the body!
ingredients
- 1 cup green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium celery stalk, diced
- 1 bell pepper (any color), diced
- 1 zucchini, diced
- 1 cup chopped kale or spinach
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
steps
- 1.
In the Bayou Classic 6-qt Cast Iron Soup Pot, heat olive oil over medium heat.
- 2.
Add diced onion and garlic. Sauté for about 3-4 minutes until onions are translucent.
- 3.
Stir in carrots and celery, cooking for another 5 minutes until slightly softened.
- 4.
Add bell pepper and zucchini, cooking for an additional 3 minutes.
- 5.
Mix in the lentils, canned tomatoes, vegetable broth, cumin, and smoked paprika.
- 6.
Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 30-35 minutes, or until lentils are tender.
- 7.
Stir in chopped kale or spinach and cook for another 5 minutes until wilted.
- 8.
Season with salt and black pepper to taste.
- 9.
Serve hot, garnished with fresh parsley.
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