Vegan Lentil Soup Lori

• porții: 6 servings

Ingrediente

2 tbs extra-virgin olive oil

1 ½ cups chopped yellow onions

1 cup chopped carrots

3 cloves garlic, minced

2 TBS no-salt-added tomato paste

4 cups reduced-sodium vegetable broth

1 cup water

1 (15 ounce) can no-salt-added cannellini beans, rinsed

1 cup mixed dry lentils (brown, green and black)

½/ cup chopped sun-dried tomatoes in oil, drained

¾ TSP salt

½ TSP ground pepper

1 TBS chopped fresh dill, plus more for garnish

1 ½ TSP red-wine vinegar

3 cloves garlic, minced

2 TBS no-salt-added tomato paste

4 cups reduced-sodium vegetable broth

1 cup water

1 (15 ounce) can no-salt-added cannellini beans, rinsed

½ TSP ground pepper

1 TBS chopped fresh dill, plus more for garnish

1 ½ TSP red-wine vinegar

Instrucțiuni

—Heat oil in a large, heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.

-Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes.

-Remove from heat and stir in dill and vinegar. Garnish with additional dill, if desired, and serve.

Note

1 cup = 1 P, 1 V, 1/2 fat