Vegetable Lentil Soup

Ingredients

• •1 cup dried lentils (green or brown)
• •1 medium onion, chopped
• •2 carrots, diced
• •2 celery stalks, diced
• •2 cloves garlic, minced
• •1 medium potato, diced
• •1 red bell pepper, diced
• •1 zucchini, diced
• •1 can (14.5 oz) diced tomatoes, with juice
• •6 cups vegetable broth
• •2 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon dried thyme
• •Salt and pepper to taste
• •Fresh parsley for garnish (optional)

Instructions

1. 1

   Rinse the lentils under cold water and drain.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

3. 3

   Add the carrots, celery, and garlic to the pot. Cook for another 5 minutes, stirring occasionally.

4. 4

   Stir in the diced potato, red bell pepper, and zucchini. Cook for an additional 5 minutes.

5. 5

   Add the rinsed lentils, diced tomatoes (with juice), vegetable broth, cumin, and thyme. Stir well to combine.

6. 6

   Bring the mixture to a boil, then reduce heat to low and let simmer for 20-25 minutes, or until the lentils and vegetables are tender.

7. 7

   Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.