Lentil Minestrone with Zucchini and Kale
A combination of both dried and canned tomatoes gives the broth of this Lentil Minestrone complex tomato flavor without any additional salt or spices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Dutch oven
- Stove
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Garlic press
- Measuring spoon
- Wooden spoon
- Ladle
- Can opener
- Mixing bowl
- Pot
Ingredients
- 1 small onion, chopped (1 cup)
- ¾ cup dry brown lentils, rinsed
- 1 carrot, chopped (½ cup)
- 1 stalk celery, chopped (½ cup)
- 3 cloves garlic, minced
- 4 cups vegetable stock
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1 large zucchini, chopped (1¼ cups)
- 4 ounces uncooked whole-grain elbow macaroni or quinoa
- ½ cup sun-dried tomatoes (not packed in oil), thinly sliced
- 4 cups torn fresh kale
- 1 (14.5-ounce) can crushed tomatoes
- ¼ teaspoon sea salt
More Like This
Lentil Minestrone with Kale and Carrots
fullbellyfarm.com
Lentil Minestrone | MyPlate
myplate-prod.azureedge.us
Lentil Minestrone
masnaped.org
Lentil Minestrone
clickncook.org
Kale Minestrone
purewow.com
Minestrone
cookingwithkids.org
Minestrone
recipecloudapp.com
Classic Minestrone with Rice or Pasta
americastestkitchen.com