black-lentil-minestrone
Black lentils are a great source of protein, fiber, potassium, magnesium, iron, folate, and zinc. They are the most nutritious member of the lentil family and hold up well in soups. Most times when I make soup, I freeze an extra quart. There have been many occasions when those forgotten soups were lifesavers, such as on a hectic evening or when a friend was sick or in need of a meal. Then there are the moments when I have taken two different soups from the freezer and put them together for a surprisingly fabulous meal.
Ingredients
3 tablespoons olive, coconut, or avocado oil
1 red onion, chopped
1 large or 2 small fennel bulbs, roughly chopped (reserve fronds)
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