Spice things up with this Foodie Friday Find – a delicious and kidney-friendly lentil soup from Chef Anthony Valentine at Cukebook.org. Packed with flavor, this hearty soup is a perfect way to warm up and support your kidney health. Let us know if you give this recipe a try!
Ingredients
- 1 Onion, chopped medium-sized onion, or about 1¼ cup
- 2 Garlic cloves, minced
- 1 Carrot, large, chopped
- 2 Celery ribs, chopped
- ½ cup Brown lentils, dried, rinsed
- ½ cup Crushed tomatoes
- 6 cups Vegetable Stock
- ½ cup Ditalini pasta, cooked al dente
- 3 tbsp. Olive oil
- 2 Bay leaves, dried
- 1½ tsp Paprika powder, smoked
- ¼ tsp Red pepper flakes
- ½ tsp Salt, kosher
Instructions
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Add 3 tbsp. of olive oil to a heavy-bottomed pot and turn to medium heat. When oil is hot, add onions, carrots, and celery and cook for 10-15 minutes or until translucent. Add garlic and red pepper flakes, and cook for an additional 3-5 minutes.
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Add vegetable stock, lentils, crushed tomatoes, bay leaves, paprika, and salt. Bring to a boil. Reduce to a low simmer, cover loosely, and cook for 30 minutes.
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Remove bay leaves and pulse soup for 3-5 seconds using a stick blender. Simmer for an additional 20 minutes.
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Mix in al dente pasta, and cook for additional 1-2 minutes or until desired tenderness.
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Serve with a fresh parsley sprig garnish.
