Green Beans with Green Lentil Soup
Green lentils and green beans with a medium green chili pepper and all together it comes together for a delicious soup that is hearty and healthy. I have been really enjoying putting a squeeze of citrus at the end of the recipe, lemon, grapefruit or lime. In this soup a squeeze of lime is perfect. Another delicious addition to this soup is roasting the tomatoes and green beans, right in the same pan and then right in to the soup.
Ingredients;
1 lb green beans, trimmed and chopped
3 celery stalks chopped
3 carrots, scrubbed and chopped
1 medium heat green chile pepper diced
1 cup pre-soaked green lentils
6-8 medium to large tomatoes, chopped
6 cups vegetable broth
salt and pepper to taste
fresh herb to garnish
Pre-heat oven to 425. On baking/cookie sheet lined with foil spread green beans and tomatoes on single layer, Drizzle with olive oil and sea salt. Roast in oven for 25 minutes. The tomatoes will be deflated and the green beans will be brown on the edges.
While green beans and tomatoes are roasting: In large soup pot drizzle olive oil and saute chile pepper, celery and carrot for 10 minutes stirring a few times. Add vegetable broth and lentils. Cook until lentils are tender about 25-30 minutes. When vegetables are finished roasting in the oven add to soup along with salt and pepper. Allow all ingredients to cook together for 5 minutes and serve. Taste the lentils and be sure they are soft, if not cook for a few additional minutes.
Enjoy this soup with some roasted ingredients, the heat from the chile peppers and lentils. Such a delicious combination of ingredients, hearty and healthy.
Ingredients;
1 lb green beans, trimmed and chopped
3 celery stalks chopped
3 carrots, scrubbed and chopped
1 medium heat green chile pepper diced
1 cup pre-soaked green lentils
6-8 medium to large tomatoes, chopped
6 cups vegetable broth
salt and pepper to taste
fresh herb to garnish
Pre-heat oven to 425. On baking/cookie sheet lined with foil spread green beans and tomatoes on single layer, Drizzle with olive oil and sea salt. Roast in oven for 25 minutes. The tomatoes will be deflated and the green beans will be brown on the edges.
While green beans and tomatoes are roasting: In large soup pot drizzle olive oil and saute chile pepper, celery and carrot for 10 minutes stirring a few times. Add vegetable broth and lentils. Cook until lentils are tender about 25-30 minutes. When vegetables are finished roasting in the oven add to soup along with salt and pepper. Allow all ingredients to cook together for 5 minutes and serve. Taste the lentils and be sure they are soft, if not cook for a few additional minutes.
Enjoy this soup with some roasted ingredients, the heat from the chile peppers and lentils. Such a delicious combination of ingredients, hearty and healthy.

I have become a green bean fan. They are so sturdy and hold up so well in soup. This soup is simple to make but loaded with flavor.
Enjoy
To your good health,
Jan
Enjoy
To your good health,
Jan
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