Lentil Soup

Servings: 6

INGREDIENTS

• 2 tbsp olive oil
• 1 1/2 cups diced carrots (3 medium)
• 1 1/2 cups diced yellow onions (1 medium)
• 1 1/2 tbsp minced garlic (4 cloves)
• 4 (14.5 oz) cans vegetable broth
• 2 (14.5 oz) cans diced tomatoes
• 1 1/4 cups dried brown lentils , rinsed and picked over
• 1 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1 pinch of salt and freshly ground black pepper
• 1 1/2 cups diced zucchini (1 medium)
• 2 cups packed chopped kale or spinach
• 1 tbsp fresh lemon juice
• Parmesan cheese for serving (optional)

DIRECTIONS

1. Heat olive oil in a large pot over medium-high heat. 
2. Add carrots and onions and saute for 2 minutes. Then add garlic and saute for 2 minutes. 
3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. 
4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. 
5. Add in zucchini and kale and simmer for 10 more minutes. If using spinach wait to add it until the last 2 minutes. 
6. Stir in lemon juice and add up to 1 cup of water to get the consistency you prefer (as the soup rests the lentils soak up more of the broth). 
7. Serve warm with parmesan cheese if desired.