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Parve
Easy
12 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This lentil vegetable soup is hearty, yet light enough for summer. It has delicious flavor from Knorr’s Gourmet Shakshuka Sauce and a delicate combination of spices. Add the kale or spinach just before the cook time is up; it should wilt in the soup. Serve with some good crusty bread.
2 tablespoons Tuscanini Olive Oil
3 carrots, diced
1 onion, diced
1 large tomato, diced
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
2 (32-ounce) containers vegetable broth (8 cups)
2 (14.6-ounce) jars shakshuka sauce, or an equal amount tomato sauce and salsa
1 cup Gefen Red Lentils, rinsed
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/2 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
1 medium zucchini, diced
1 medium yellow squash, diced
6 ounces fresh kale or baby spinach
Heat olive oil in a large pot over medium-high heat.
Add carrots and onions and sauté for five minutes, then add the tomato and garlic and sauté for an additional five minutes.
Pour in vegetable broth and shakshuka sauce. Add the red lentils, spices, sugar, salt and pepper.
Bring to a boil then reduce heat to medium-low, cover, and simmer 35 minutes, stirring occasionally.
Add in zucchini and yellow squash and simmer for 15 to 18 minutes. Add the kale in the last two minutes.
Sponsored by Knorr
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