Print

LENTIL MINESTRONE Recipe (Low Fodmap)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Through my research on diet and nutrition, I’ve really come to appreciate the wisdom of eating less animal protein. Not only is it better for your health, but it’s also better for the environment. Enter this flavorful vegan version! It’s one of my lunchtime staples, and it’s got a healthy balance of protein, fiber, and vegetables. And, of course, it’s low-FODMAP, too. It’s an all-round winner.

Ingredients

Scale
  • 1 tablespoon (15 ml) olive oil
  • ½ cup (60 g) chopped zucchini
  • 1 stalk of celery, minced
  • 4 scallions (green parts only), thinly sliced
  • 6 cups (1.4 l) vegetable broth
  • 1 can (14 ounces, or 390 g) no-salt-added diced tomatoes
  • ½ cup (65 g) chopped carrot
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1½ teaspoons kosher salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 can (14 ounces, or 390 g) lentils, rinsed and drained
  • 1 cup (112 g) brown rice pasta shells

Instructions

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the zucchini, celery,
    and scallions and sauté until the vegetables are tender about 5 minutes.
  2. Stir in the vegetable broth, diced tomatoes, carrots, basil, oregano, kosher salt, and black pepper.
  3. Raise the heat to high and bring to a boil.
  4. Reduce the heat to medium and simmer for 10 minutes.
  5. Add the lentils and pasta. Raise the heat to medium-high and continue simmering until the pasta is tender, about 15 to 20 minutes.

Nutrition

Find it online: https://www.fodmaplife.com/low-fodmap-vegan-lentil-recipe/

Scroll to Top