Lentil and Vegetable Soup

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

1. 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.
2. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. 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.
4. Pour in the vegetable broth, diced tomatoes (with their juices), rinsed lentils, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
5. 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.
6. Taste the soup and adjust the seasoning with salt and black pepper as needed.
7. 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!