vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Lentil Minestrone

Lentil Minestrone
CABBAGE AND CORN SOUP

Cabbage And Corn Soup

A comforting, thick and filling vegetarian soup without being heavy. Delicately flavored...

Chicken Stock

Chicken Stock

To be used in many Indo Chinese Dishes and many sauces for an oriental taste....

GRILLED LIME BUTTER PANEER WITH FRESH MANGO KOSUMALLI SALAD

Grilled Lime Butter Paneer With Fresh Mango Kosumalli Salad

It’s a very simple and spicy snack recipe with fresh mango salad with it. ...

Watermelon Chicken Soup

Watermelon Chicken Soup

This light, spicy soup is delicious hot or chilled. The sautéed aromatics turn the broth ...

sambhar

Sambhar

sambhar,sambar - Lentil based south Indian dal recipe, slightly tangy to taste combined w...

CHICKEN TOMATO EGG DROP SOUP

Chicken Tomato Egg Drop Soup

Egg drop soup is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments ...

Lentil Minestrone Recipe, How To Make Lentil Minestrone Recipe

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Learn the recipe of Lentil Minestrone by vahchef.

This Lentil Minestrone Soup is full of Italian flavor, plant-based protein and hearty vegetables. It’s a perfect soup to prep for the week or freeze for leftovers.

About Recipe

How to make Lentil Minestrone

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
Lentil Minestrone
Author : Vahchef
Main Ingredient : Lentil
Servings : 0 persons
Published date : November 09, 2016


Ingredients used in Lentil Minestrone
• Lentils - 1 cup.
• Pasta (cooked) - 2 cups.
• Tomato paste - 2 tablespoons.
• Parsley (chopped) - 1/4 cup.
• Carrot - 3 numbers.
• Onion (chopped) - 2 cups.
• Spinach - 300 grams.
• Celery(chopped) - 1 cup.
• Garlic - 4 cloves.
• Parsley stem - 8 numbers.
• Pepper powder - to taste.
• Bay leaf - 2 numbers.
• Olive oil - 2 tablespoons.
• Salt - to taste.
Method:
  • Heat oil in a wide soup pot with onion. Saute over high heat, stirring frequently, until lightly browned.
  • Add tomato paste, parsley, garlic, and vegetables, and cook 3 minutes more.
  • Then add lentils, bay leaves, water and bring to a boil. Lower heat and simmer, partially covered, for 30 minutes.
  • Add salt and pepper powder and additional salt. Remove bay leaves.
  • Boil the greens in salted water until they are tender and bright green, then chop them coarsely.
  • Just before serving, add the greens and the cooked pasta to the soup and heat through.

When serving, drizzle olive oil into each bowl and the Parmesan, if desired.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter