Hearty Kosher Lentil-Vegetable Soup Recipe

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

• 1 Kg Yellow/White Onion 1kg
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• - Trs Brown Lentils
• 50G Pepper Black Ground BWFO
• 100 G Jumbo Garlic 100g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1.5 kg Green Fine Beans 1X1.5Kg
• 830G Turkish Tomato Paste, 830G
• 450G Northern Pasta Co. Conchigliette, 450G
• 250G Holland & Barrett Nutritional Yeast Flakes
• 300G Brown Sugar With Ginger, 300G
• 25G Fillippone Italian Organic Bay Leaves, 25G
• - Bragg Apple Cider Vinegar

Instructions

1. 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, 1/2 teaspoon, 1/2 teaspoon, 1/2 teaspoon, 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. 2. Reduce the heat to low, cover the pot, and let the soup simmer for 45 minutes, stirring occasionally to prevent sticking.
3. 3. Add 2 more cups of water and 1/4 cup apple cider vinegar to the pot. Increase the heat to medium-high and bring the soup back to a boil.
4. 4. Stir in 1 cup of conchigliette and cook for an additional 8 minutes, or until the pasta is tender. Remove and discard the bay leaf.
5. 5. Ladle the soup into bowls and top each serving with 1/4 cup nutritional yeast. Serve hot and enjoy!