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@angiecaseyy_: Mhm #ootn #suritoothbrush #gno

Angie Casey
Angie Casey
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Friday 18 September 2026 12:13:11 GMT
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darrenp257
Darren🪓🏃🏽‍♀️‍➡️🧬🐆🌞🌊⚔️🦁 :
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2026-09-18 13:42:14
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#fyppp Afia oma
#fyppp Afia oma
Ingredients 2 tablespoons olive oil 1 medium onion, diced 2 carrots, diced 2 celery stalks, diced 3 garlic cloves, minced 1½ cups brown or green lentils, rinsed 1 can (14.5 oz) diced tomatoes 8 cups vegetable broth 1 teaspoon ground cumin 1 teaspoon dried thyme 1 bay leaf ½ teaspoon smoked paprika 4 cups chopped kale or fresh spinach 1 tablespoon lemon juice, plus more to taste Salt and black pepper, to taste Fresh parsley, for garnish (optional) Instructions 1\. Sauté the vegetables Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for another 30 seconds. 2\. Add lentils and seasonings Stir in the lentils, diced tomatoes, cumin, thyme, smoked paprika, bay leaf, and vegetable broth. 3\. Simmer until tender Bring to a boil, then reduce the heat and cover partially. Simmer for 25–35 minutes, stirring occasionally, until the lentils are tender. 4\. Add the greens Stir in kale and cook for 5 minutes, or add spinach and cook for 1–2 minutes until wilted. Remove the bay leaf and stir in lemon juice. Season with salt and black pepper. Serving suggestions - Serve with warm crusty bread or garlic toast. - Add freshly grated Parmesan for a savory finish. - Drizzle with olive oil and sprinkle with fresh parsley. - For extra richness, stir in a spoonful of tomato paste while sautéing the vegetables. Make-ahead and storage - Refrigerate: Store in an airtight container for up to 4 days. - Freeze: Freeze in individual portions for up to 3 months. - Reheat: Warm on the stovetop or in the microwave, adding a splash of broth or water if the soup thickens. - Make ahead: The soup tastes even better the next day as the flavors develop. Tip: For a thicker, heartier soup, mash a small portion of the cooked lentils against the side of the pot before serving. A squeeze of fresh lemon brightens all the flavors. #soup #soupseason #comfortfood
Ingredients 2 tablespoons olive oil 1 medium onion, diced 2 carrots, diced 2 celery stalks, diced 3 garlic cloves, minced 1½ cups brown or green lentils, rinsed 1 can (14.5 oz) diced tomatoes 8 cups vegetable broth 1 teaspoon ground cumin 1 teaspoon dried thyme 1 bay leaf ½ teaspoon smoked paprika 4 cups chopped kale or fresh spinach 1 tablespoon lemon juice, plus more to taste Salt and black pepper, to taste Fresh parsley, for garnish (optional) Instructions 1\. Sauté the vegetables Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for another 30 seconds. 2\. Add lentils and seasonings Stir in the lentils, diced tomatoes, cumin, thyme, smoked paprika, bay leaf, and vegetable broth. 3\. Simmer until tender Bring to a boil, then reduce the heat and cover partially. Simmer for 25–35 minutes, stirring occasionally, until the lentils are tender. 4\. Add the greens Stir in kale and cook for 5 minutes, or add spinach and cook for 1–2 minutes until wilted. Remove the bay leaf and stir in lemon juice. Season with salt and black pepper. Serving suggestions - Serve with warm crusty bread or garlic toast. - Add freshly grated Parmesan for a savory finish. - Drizzle with olive oil and sprinkle with fresh parsley. - For extra richness, stir in a spoonful of tomato paste while sautéing the vegetables. Make-ahead and storage - Refrigerate: Store in an airtight container for up to 4 days. - Freeze: Freeze in individual portions for up to 3 months. - Reheat: Warm on the stovetop or in the microwave, adding a splash of broth or water if the soup thickens. - Make ahead: The soup tastes even better the next day as the flavors develop. Tip: For a thicker, heartier soup, mash a small portion of the cooked lentils against the side of the pot before serving. A squeeze of fresh lemon brightens all the flavors. #soup #soupseason #comfortfood

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