Bok Choy Lentil Soup Recipe

Name: Bok Choy Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 4 stalks Celery, Chopped; 1 whole White Onion, Chopped; 3 cloves Garlic, Chopped; 32 ounces, fluid Low Sodium Vegetable Broth; 2 cups Water; 14 ounces, weight Dry Lentils, Rinsed; 1 whole Zucchini, Sliced And Quartered; 1 whole Anaheim Pepper, Stem And Seeds Removed, Chopped; 1 head Boy Choy, Trimmed And Separated; 1 Tablespoon Smoked Paprika; 1 teaspoon Habanero Salt; 1 teaspoon Black Pepper

Servings: persons

2 Tablespoons Olive Oil
4 stalks Celery, Chopped
1 whole White Onion, Chopped
3 cloves Garlic, Chopped
32 ounces, fluid Low Sodium Vegetable Broth
2 cups Water
14 ounces, weight Dry Lentils, Rinsed
1 whole Zucchini, Sliced And Quartered
1 whole Anaheim Pepper, Stem And Seeds Removed, Chopped
1 head Boy Choy, Trimmed And Separated
1 Tablespoon Smoked Paprika
1 teaspoon Habanero Salt
1 teaspoon Black Pepper

1
Heat a tablespoon of olive oil in a large cast iron pot over medium heat. Add celery, onion, and garlic and saute, stirring often, until soft and aromatic, about 5 minutes.
2
Pour in vegetable broth and water, and stir in the lentils. Bring to a boil, then cover the pot and reduce to a simmer. Continue to cook until lentils are soft, about 1-2 hours, depending on age of the lentils.
3
Once the lentils are soft, heat remaining tablespoon of olive oil in a large frying pan over medium heat. Add zucchini and peppers and saute until they begin to soften, about 5 minutes. Add bok choy and cook until wilted, about 2-3 minutes.
4
Pour the zucchini, peppers, and bok choy into the lentil soup. Add just a bit of water into the frying pan, stir to deglaze it and pour it into the pot as well.
5
Season soup with smoked paprika, habanero salt (or substitute, see note) and black pepper. Continue to cook on low for another 30 minutes, or until ready to serve.
6
Enjoy!
7
Note: If you don't have the habanero salt, you can substitute 1 teaspoon regular salt and 1/4 teaspoon cayenne pepper.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 4 stalks Celery, Chopped, 1 whole White Onion, Chopped, 3 cloves Garlic, Chopped, and more.

Yes, Bok Choy Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bok Choy Lentil Soup

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