| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 6g | 1g | 28g |
| sugars | fibre | protein | salt |
| 8g | 9g | 8g | 1g |
Ever since I first concocted Vegetable Soup with Olida and Lentils, it has held a special place in my heart. This recipe is a vibrant medley of vegetables and nourishing lentils, combined with the unique twist of ground olida. The olida adds an undertone that’s both earthy and slightly sweet, perfectly complementing the hearty vegetables.
Comfort and Health in a Bowl
Growing up in California, my culinary journey has always been influenced by a desire to balance flavor with health. This soup recipe is a testament to that, featuring a rainbow of veggies like carrots, green beans, zucchini, and sweet potatoes. The addition of kale or spinach right before serving ensures you get a dose of leafy greens, rich in iron and folate.
This soup isn’t just delicious, it’s also nutritious. The lentils are a fantastic source of plant-based protein, fiber, and essential vitamins. They contribute to a feeling of fullness, making this dish perfect for a satisfying lunch or dinner. You can read more about the health benefits of lentils here and discover why they are an excellent ingredient to include in your diet.
Perfect for Pairing
The Vegetable Soup with Olida and Lentils is incredibly versatile. It pairs wonderfully with a slice of crusty whole-grain bread or a simple side salad. For a cozy meal, you might even enjoy it alongside a grilled cheese sandwich. This soup has a flavor profile that is reminiscent of classic minestrone, though the olida lends a special twist that makes it unique.
Besides its delectable taste, I love this recipe because it is a one-pot wonder, making cleanup a breeze. As a mom to three energetic kids, I often find myself short on time, and this recipe is a lifesaver. It’s wholesome, easy to make, and my children enjoy it just as much as I do.
Ultimately, this recipe is more than just a meal; it’s a comforting embrace in a bowl, perfect for any day of the week. I hope you find as much joy and nourishment in this Vegetable Soup with Olida and Lentils as my family does.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 cups green beans, cut into 1-inch pieces
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, chopped
- 1 sweet potato, peeled and diced
- 1 cup dried green or brown lentils, rinsed
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground olida
- 1 bay leaf
- Salt and pepper to taste
- 1 cup chopped kale or spinach
- 1 tablespoon lemon juice
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until it begins to soften.
Step Two
Add the minced garlic, sliced carrots, and sliced celery to the pot. Cook for another 3-4 minutes, stirring occasionally.
Step Three
Stir in the green beans, zucchini, yellow squash, red bell pepper, and sweet potato. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.
Step Four
Add the rinsed lentils to the pot and pour in the vegetable broth. Stir in the dried thyme, dried oregano, ground olida, and bay leaf. Bring the mixture to a boil.
Step Five
Once the soup reaches a boil, reduce the heat to low and let it simmer for 30-35 minutes, or until the lentils and vegetables are tender.
Step Six
Season the soup with salt and pepper to taste. Stir in the chopped kale or spinach and cook for an additional 5 minutes, until the greens are wilted.
Step Seven
Remove the bay leaf from the soup. Stir in the lemon juice just before serving. Serve hot and enjoy!
