Red Lentil Soup with Bok Choy

Estee Kafra Estee Kafra
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This soup is both filling and healthy and the color is stunning as well. Bok choy enhances the flavor and adds so much to the presentation. However, if you are freezing the soup, wait to add the bok choy leaves until reheating.

1h 8-10
Easy Vegetarian Pescatarian Gluten Free Parve Freezer-Friendly

Directions

  1. In a stock pot, sauté onion and garlic in one tablespoon oil.

  2. Add lentils and squash and sauté for five minutes more.

  3. Add water and onion soup mix and bring to a boil. Reduce heat and simmer about 45 minutes, until lentils and squash are soft. Stir occasionally.

  4. Season with salt and pepper.

  5. Purée with an immersion stick blender and cook five minutes more.

  6. Toss in bok choy and cook three minutes more.

Notes:
The recipe image was generated using AI.

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