Ingredients
Scale
- 1 Tablespoon extra virgin olive oil
- 1 small onion, peeled & chopped
- 4 – 6 cloves garlic, peeled & chopped
- 1/2 of a sweet bell pepper, seeded & chopped
- 2 carrots, peeled & chopped
- 1 – 1 1/2 cups chopped zucchini (about 1 small zucchini, 6 – 7 inches)
- 1 jalapeno, seeded & chopped
- 1 cup tomatoes, peeled & chopped (with juices)
- 1 1/2 pints bean juice or broth
- 1/2 cup dry lentils
- 2 teaspoons better than bouillon
- 2 Tablespoons fresh basil, chopped
- 1 cup chopped kale or spinach
- Bacon salt, to taste (store bought or using this recipe) – or salt + smoked paprika
Instructions
- Heat a medium saucepan over medium heat. Add the olive oil, swirl to coat, then add the onion and saute until soft and translucent. Add the garlic, bell pepper, carrots and zucchini and saute a few minutes longer.
- Stir in the jalapeno, tomato, broth, lentils and bouillon. Stir, then cover and cook for 20 – 30 minutes, stirring occasionally, until the lentils are tender.
- Stir in the basil and kale then add bacon salt to taste (or salt + smoked paprika). Enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: About 1 cup
- Calories: 106
- Fiber: 3 g
- Protein: 6 g
Keywords: Lentil, Zucchini, Stew, Soup