Bean and vegetable soups — a staple meal to keep on hand! This lentil minestrone is a flavorful favorite of ours. It is easy to make, keeps well in the fridge for easy meal prep (or freezer for later use!), and is hearty enough to be served as a meal or can be served as a side dish. We hope you enjoy it!
P.S. This recipe did not call for any spinach, but of course we took it upon ourselves to add in just a bit…or a lot…of extra greens. 😉
3-4 tbs ghee
1 large yellow onion, diced
1 tbs Italian seasoning (no salt added – just an herbal blend such as this one)
2 tsp smoked paprika
2 cups thinly sliced carrots
2 cups chopped celery
4 or 5 cloves of garlic, minced
2 cups lentils, rinsed
10-12 cups water, chicken broth, or vegetable broth
2 cups chopped ripe tomatoes
1 cup chopped fresh Italian parsley
2-3 tsp sea salt
Black pepper to taste
Desired amount of spinach (we added in a 5 oz container of spinach)
- Heat an 8-quart stockpot or Dutch oven over medium heat. Add ghee, then add onion and sauté for 5-10 minutes, or until softened.
- Add Italian seasoning, paprika, carrots, celery, and garlic; sauté a minute more.
- Add the lentils, liquid of choice, and tomatoes. Cover and simmer for about 45 minutes, or until the lentils are cooked.
- Turn off the stove and stir in parsley, spinach, salt, and pepper. Enjoy!
Recipe from the Nourishing Meals Cookbook.