Meatless Monday Lentil Artichoke Soup

//Meatless Monday Lentil Artichoke Soup

Meatless Monday Lentil Artichoke Soup

Meatless Monday Tuscan Lentil Artichoke Soup

What you’ll need:

 

  • 1 large yellow onion
  • 3 garlic cloves
  • 1 15-ounce can quartered artichoke hearts
  • ½ bunch Tuscan kale
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 cup dried red lentils
  • 2 cups water
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 2 28-ounce cans fire roasted whole tomatoes
  • Shaved Parmesan cheese (optional), for garnish

Directions:

  1. Dice the onion. Mince the garlic. Drain the artichoke hearts, and chop them into bite sized pieces. Wash and thinly slice the kale into ribbons.
  2. In a large soup pot, heat the olive oil over medium heat and saute the onion for 5 minutes, until translucent. Add the minced garlic, dried oregano, and dried basil. Saute for another minute.
  3. Add the red lentils, water, red pepper flakes,kosher salt, and 1 bay leaf and bring to a boil.
  4. Once boiling, reduce to a simmer and add the kale, artichokes, and the liquid from the whole tomatoes. Then chop the whole tomatoes into bite sized pieces, and add them to the pot.
  5. Simmer for 20 minutes, until the lentils are tender. Be careful not to overcook the lentils, or they will become too soft.
  6. Taste, and additional kosher salt as necessary. Serve with a drizzle of olive oil and shaved Parmesan cheese.

 

By |2019-08-19T08:53:59+00:00August 26th, 2019|Meatless Mondays|0 Comments

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