Tomato-Lentil Soup
Roasted Potato and Kale Salad
Ingredients
- ½ cup chopped onion
- 1 carrot, chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (28-oz) can crushed tomatoes
- 3 cups vegetable broth
- ½ cup lentils, rinsed
- ¼ tsp salt
- ¼ tsp pepper
- 1 green onion, chopped
Instructions
- Sauté onion, carrot, and garlic in hot oil in a large pot or Dutch oven over medium heat 10 minutes or until tender. Add tomatoes, broth, and lentils.
- Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Stir in salt and pepper; cook 25 minutes or until lentils are tender. Sprinkle with green onions before serving.
Side Dish Ingredients
- ¾ lb red potatoes, quartered
- 2½ Tbsp olive oil, divided
- ½ Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp crushed red pepper
- ¼ cup thinly sliced red onion
- ½ (5-oz) pkg baby kale
Side Dish Instructions
- Preheat oven to 425°F. Place a rimmed baking sheet in oven while preheating.
- Toss potatoes with 1 Tbsp oil; spread on baking sheet. Bake 20 minutes or until blistered and tender, stirring halfway through cooking.
- Toss warm potatoes with 1½ Tbsp oil, lemon juice, salt, and pepper in a large bowl. Add onion and kale; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
