Lentil Vegetable Soup

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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.

Ingredients 

  • 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)

Directions 

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.

Lentil Vegetable Soup

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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).  

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