Hearty Kosher Lentil-Vegetable Soup Recipe
Fusion cuisine · 640 calories
About this recipe
A comforting and nutritious dinner option, this lentil-vegetable soup is packed with wholesome ingredients and seasoned to perfection. Ideal for solution seekers looking for a kosher-friendly meal.
Ingredients
- 100 g Sambar Onion Peeled
- 200 g Orange Carrot (Gajar)
- 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
- 100 g Garlic - Single Clove
- 2.5 Kg Austin Whole Peeled Tomato
- 250 g French Beans - 250 G
- 400 g Zehrat Safa Tomato Paste, 4
- 425 g Bambino Pep Elbows Macaroni
- 200 g Hydroponic Sweet Bell Pepper (Cocktail)
- 400G Chtoura Foods Boiled Chickpeas In Brine
- 16 g Orika Oregano
- 1 kg Whole Farm Brown Sugar
- 50 g Zoff Premium Indian Bay Leaf
- 100 g Everest White Pepper
- 200 g Urban Platter Vegetable Bouillon & Broth Powder
- 473 ml Bragg Apple Cider Vinegar
Instructions
- 1. In a large Dutch oven, combine 4 cups of water, 1 1/2 cups diced onion, 1 cup diced carrot, 1 cup diced celery, 1 cup dried lentils, 1 tablespoon brown sugar, 1/2 teaspoon dried basil, 1/2 teaspoon dried marjoram, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, 3 minced garlic cloves, 1 bay leaf, 3 cups vegetable broth, 1 cup diced tomato, 1 cup chopped green beans, and 2 tablespoons tomato paste. Bring the mixture to a boil over medium-high heat.
- 2. Reduce the heat to low, cover the pot, and let the soup simmer for 45 minutes, stirring occasionally to prevent sticking.
- 3. Add 2 more cups of water and 1/4 cup white wine vinegar to the pot. Increase the heat to medium-high and bring the soup back to a boil.
- 4. Stir in 1 cup of macaroni and cook for an additional 8 minutes, or until the pasta is tender. Remove and discard the bay leaf.
- 5. Ladle the soup into bowls and top each serving with 1/4 cup grated Romano cheese. Serve hot and enjoy!