Ingredients
- 1 cup green or brown lentils, rinsed and drained
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (15 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley leaves for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the diced carrots, celery, red bell pepper, and zucchini to the pot. Sauté for about 5-7 minutes until the vegetables begin to soften.
- Pour in the vegetable broth, diced tomatoes (with their juices), rinsed lentils, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils and vegetables are tender.
- Taste the soup and adjust the seasoning with salt and black pepper as needed.
- Serve your Lentil and Vegetable Soup hot, garnished with fresh parsley leaves and grated Parmesan cheese if desired.
This comforting and nutritious lentil and vegetable soup is a satisfying meal that’s perfect for a chilly day. Enjoy the hearty goodness of lentils and a variety of veggies!
