Serves
3
Prep
10
mins
Cooking
25
mins
Vegan Red Lentil Minestrone
Directions
Step 1
Start by adding the split red lentils and water to a small saucepan over medium heat.
Step 2
Bring to a boil then lower the heat and simmer for 6 minutes, until lentils are cooked.
Step 3
In the meantime, add the olive oil and onion into a medium saucepan over medium heat and saute for 2-3 minutes until golden.
Step 4
Add the carrot, cauliflower, potato, diced tomatoes and vegetable stock. Season with salt and pepper.
Step 5
Bring to a boil and leave to simmer for 15 minutes.
Step 6
Add the cooked lentils and kale, and cook for another 5 minutes.
Step 7
Remove from the heat and pour into a bowl.
Step 8
Serve with fresh or toasted sourdough.
Ingredients
- 1 cup, rinsed McKenzie's Australian Red Split Lentils
- 3 cups water
- 3 tsp olive oil (extra virgin)
- 3/4 onion (brown), diced
- 1.5 carrots, sliced
- 3 cups cauliflower, chopped into small florets
- 2 1/4 cups potatoes, cut into small cubes
- 1.5 cups diced tomatoes (canned)
- 3 cups vegetable stock
- to taste salt and pepper
- 1.5 cups kale
- 3 slices sourdough (or gluten free) bread
