This Nourishing Italian Lentil and Vegetable soup is an easy, healthy, affordable, onepot meal. Layered with protein and fiberrich lentils, carrots, onions, collard greens, and more. This veggiepacked soup is an Italianstyle recipe that is made right on the stovetop and is perfect for meal prep (or Sunday dinner!).

Sign up for my emails (& never miss a recipe!): https://cleananddelicious.ck.page/wee...

Order my Clean & Delicious Cookbook: https://amzn.to/3oxfBMS

PRINT RECIPE: https://cleananddelicious.com/lentil_...

☀ Grab my FREE 3part, mindbody weight loss video training: https://thedontdiet.com

Favorite Foods & Kitchen Tools:
Lodge Dutch Oven: https://amzn.to/48rEUB2
My Kitchen Knife: https://amzn.to/3MVREVT
Favorite Sea Salt: https://amzn.to/3Qr6Mzt

Let's Connect:
Website: https://cleananddelicious.com/
Instagram:   / clean_and_delicious  
Facebook:   / cleananddeliciouswithdanispies  
Pinterest:   / danispies  
Twitter:   / danispies  

TIME STAMPS
0:00 Intro Italian Style Lentil Soup
0:47 Prepping the ingredients, starting with the onions
1:15 Prepping the leaks
2:14 Prepping the garlic
2:34 Preparing the celery and carrots
2:45 Prepping the collard greens
3:37 My favorite soup pot
3:58 Cooking the soup
6:17 Why green lentils?
8:14 Storing soup for mealprep

EASY LENTIL SOUP RECIPE
1 pound green or brown lentils
2 onions chopped (about 3 cups)
2 leeks chopped (about 2 cups)
6 cloves of chopped garlic
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon ground cumin
8 stalks of chopped celery about 3 cups
6 carrots chopped (about 3 cups)
1 bunch of collard greens stemmed and cut into ribbons
4 cups veggie broth
8 cups water
1/4 cup tomato paste
2 tablespoons sherry vinegar
salt and pepper to taste

In a large stockpot on medium heat, sauté the onions, leeks, and garlic with olive oil, salt, pepper, thyme, and cumin for about 10 minutes or until the vegetables are translucent and very tender.

Add the celery, carrots, and collards and sauté for 10 more minutes.

Add the chicken stock, water, tomato paste, and lentils. Cover and bring to a boil.

Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Adjust the seasonings and finish with the sherry vinegar. Enjoy!

NOTES
This soup makes a large amount. Feel free to cut the recipe in half, if you aren’t wanting so much.

STORING LEFTOVERS
In the refrigerator: Once the soup has cooled, transfer it to an airtight container and place in the fridge for up to 5 days.

To freeze: Transfer cooled soup to a resealable freezer bag or airtight container, and freeze for up to 3 months. Be sure to leave some space at the top to account for expansion as the soup freezes. Then, label it with the date.

To reheat: When you’re ready to enjoy the frozen soup, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s heated throughout.

NUTRITIONAL ANALYSIS
Serving: 1serving | Calories: 166kcal | Carbohydrates: 26g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 161mg | Potassium: 545mg | Fiber: 10g | Sugar: 4g | Vitamin A: 4208IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 3mg

Disclaimer: product links may include affiliate links.
#lentilsoup #italianlentilsoup #healthyrecipes