One-Pot Lentil & Vegetable Soup with Parmesan
lunchsidedinnermain dish

One-Pot Lentil & Vegetable Soup with Parmesan

For Hyperparathyroidism
Protein Moderate
306 kcal
7 gfat
45 gcarbs
17 gprotein

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 cups fresh or frozen chopped onion, carrot and celery mix
  • 4 cloves garlic, chopped
  • 4 cups low-sodium vegetable or chicken broth
  • 1 1/2 cups green or brown lentils
  • 1 (15-ounce) can unsalted diced tomatoes, undrained
  • 2 teaspoons finely chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup grated Parmesan cheese
  • Parmesan rind (optional)
  • 3 cups packed roughly chopped lacinato kale
  • 1 1/2 tablespoons red-wine vinegar
  • Chopped fresh flat-leaf parsley for garnish

Preparation

  1. 1

    Step 1

    Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrot and celery mix; cook, stirring occasionally, until softened, 6 to 10 minutes. Add garlic; cook, stirring often, until fragrant, about 30 seconds.
  2. 2

    Step 2

    Stir in broth, lentils, tomatoes, thyme, salt, pepper, crushed red pepper and Parmesan rind, if using. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until the lentils are almost tender, 15 to 25 minutes, adding water as needed to thin to desired consistency.
  3. 3

    Step 3

    Stir in kale. Cook, covered, until the kale is tender, 5 to 10 minutes. Remove and discard the Parmesan rind, if using. Stir in vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with parsley, if desired.
  4. Bon appetit!

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