Ellyn Kleinberg’s Vegetable Soup

Składniki

2 cartons of Trader Joe’s vegetable broth

1 white or yellow onion, diced

2–3 cloves garlic, minced (optional)

2 carrots, diced

1 parsnip, diced

1 zucchini, chopped

1 yellow squash, chopped

1–2 cups cauliflower florets

1 cup green beans, chopped (fresh or frozen)

1 can diced tomatoes with juice

½–1 tsp salt (to taste)

¼–½ tsp ground cumin (optional)

Black pepper, to taste

1 bay leaf

½–¾ cup red lentils, rinsed

½–1 tsp lemon juice (added at the end)

Olive oil, for sautéing

Wskazówki

Sauté the onion (and garlic if using)

Heat a little olive oil in a large pot over medium heat.

Add the diced onion and cook for 5 minutes until softened.

If using garlic, add it during the last 30 seconds.

Sauté the vegetables

Add the carrots, parsnip, cauliflower, zucchini, yellow squash, and green beans.

Sauté for 3–5 minutes, stirring occasionally, just until they start to soften slightly.

Add the tomatoes and seasoning

Pour in the can of diced tomatoes with their juice.

Add salt, cumin (if using), black pepper, and the bay leaf.

Stir well to coat the vegetables.

Add the broth

Pour in the Trader Joe’s vegetable broth.

Bring the soup to a simmer.

Simmer

Cook for 10–12 minutes, until the tougher vegetables are nearly tender.

Add the red lentils

Stir in the rinsed red lentils.

Simmer for 10–12 more minutes, until the lentils soften and the soup thickens slightly.

Remove the bay leaf.

Finish with lemon

Stir in ½–1 teaspoon lemon juice for brightness.

Taste and adjust seasoning (more salt, pepper, or lemon if needed).