Minestrone is easy to make, and there are a ton of recipes out there with different ingredients. I don’t know that there’s anything spectacularly different about this one but I love it, and wanted to put it out there. Feel free to play around with the types of veggies and amounts. The basil pesto topping is a MUST! You can find that recipe in Recipes on this site, or in the Forks Over Knives Cookbook.
Why are they called red lentils when they are pink, and become yellow once cooked? Weird. All I know is they make an amazing soup! Unlike other types of lentils, these cook and break down quickly, and end up soft, almost as if they have been pureed. The first few times I made this soup it was on the stove, but recently I used the crock pot and it was even better. There really is something to slow cooking, allowing the flavors to build and grow. Either way, it’s an easy, delicious meal, any time of year. One of our favorites!!
