A warm and hearty soup is my ideal comfort food on a chilly day. I love making soups as I use leftover ingredients in my fridge or what I can find in my pantry. And the best part…I only need to clean one pot! This soup is packed with protein and vegetables for a complete meal, perfect for Meatless Monday.
This recipe was based on what I had available in my fridge and pantry so some of the ingredients I listed as optional. Feel free to add or omit any of the ingredients with your preferences.
- 2 Tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced (optional)
- 3 garlic cloves, mined
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 bay leaves
- 1 (15 oz) can beans (optional)
- 1 cup lentils, rinsed
- 1 (15 oz) can diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- Kale or spinach leaves (optional)
Heat oil in a large pot. Sauté onions, carrots and celery until vegetables are softened, about 10 minutes. Add garlic, zucchini, cumin, oregano, salt and pepper and continue to sauté about 1 minute. Add in bay leaves, beans, lentils, tomatoes, and broth and bring to a boil.
Cover, reduce heat and simmer for 30-40 minutes or until lentils are cooked. Taste and add salt or pepper as needed.
(Optional: Stir in kale or spinach and cook for a few minutes until wilted).