lentil minestrone

adapted from Cookie and Kate

We just made this recipe last night, from Kathryn Taylor's cookbook, Love Real Food. The only thing we had to do to make it vegan was leave out the parmesan, so I put nutritional yeast on at the end. It's pretty amazing.



  1. Heat the olive oil in a dutch oven on medium heat. Add the onion, carrots, celery, tomato paste, and a pinch of salt. Cook until the vegetables are soft and the onion's translucent (7 minutes).
  2. Add the seasonal vegetables, garlic, oregano, and thyme. Cook, stirring frequently, until fragrant (2 minutes).
  3. Pour in the tomatoes, lentils, broth, and water. Add 1 t salt, bay leaves, and pepper flakes. Season generously with black pepper.
  4. Increase the heat to medium-high and bring the pot to a simmer. Partially cover the pot with a lid: leave a 1-inch gap. Reduce heat; gently simmer for 15 minutes.
  5. Uncover the pot. Add pasta, beans, and kale. Continue simmering, uncovered, until the lentils are tender and the pasta's al dente (20 minutes).
  6. Remove the pot from the heat. Remove bay leaves and discard. Stir in the lemon juice. Taste and season with more salt, pepper, and lemon juice.
  7. Serve, garnished with nutritional yeast.