Tomato Rosemary Veggie Soup

Name: Tomato Rosemary Veggie Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 1 14 oz. can of brown lentils; 1 can cherry tomatoes in puree or other small tomatoes packed in puree; 1 teaspoon extra virgin olive oil; 1 large clove garlic – minced; 1 small bunchs kale – tough stems and ribs removed and then roughly chopped; 2 springs rosemary – leaves removed from stems and chopped; 355 milliliters water; 1 mediums zucchini – halved and then cut in half again

You can never have too many soup recipes, so give Tomato Rosemary Veggie Soup Head to the store and pick up of 1 14 oz. can of brown lentils, garlic, water, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes.