- 2 tablespoons olive oil
- 1 small onion, diced
- 8 cups vegetable broth
- 1 cup lentils
- 2 cups chopped Russian kale, or more to taste
- 2 cups chopped Swiss chard, or more to taste
- 2 cups chopped mustard greens, or more to taste
- 1/2 cup nutritional yeast
- 1 tablespoon garlic powder
- 2 teaspoons thyme
- 1 teaspoon ground black pepper
- salt to taste
- Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable broth. Increase heat to high and bring broth to a boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes.
- Stir kale, Swiss chard, and mustard greens into the broth; simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic powder, thyme, pepper, and salt. Let soup cool, about 10 minutes.
- Transfer soup to a blender; puree until smooth. Pour back into the pot and reheat, about 5 minutes.
04/30/2018
recipepes.com
Green Vegan Stew, recipe
PT15M
PT1H
5
455 calories
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