Lentil and Vegetable Soup

I love fall cooking. Cold nights equal warm soups and fuzzy blankets. This is one of my favorite soups to make. This is the original, but I changed it a lot. Besides it being healthy, it just tastes SO GOOD. The lentils really melt in your mouth and the broth is so satisfying. I’ve already made a batch the other night, but I’m sure I”ll be making this throughout the winter as well.

Print

Lentil and Vegetable Soup

Ingredients

• 2 tbs extra virgin olive oil
• 1 medium onion, chopped
• 4 celery sticks, chopped
• 3 carrots, peeled and chopped
• 2 medium zucchini, chopped
• 1 tbs minced garlic
• 1½ cups red lentils
• 14 oz can fire roasted diced tomatoes
• 8 cups vegetable broth
• 5-10 fresh thyme sprigs
• salt and pepper to taste
• Optional - for a little kick and in my opinion a better soup, add chili flakes and some chili powder.

Instructions

1. Heat olive oil and add carrots, onion, celery and zucchini. Cook for 5 min.
2. Add garlic, salt and pepper. Cook for 5 min.
3. Add can of diced tomatoes and simmer covered for 8 min. Stirring occasionally
4. Add in lentils, broth and thyme. Bring to a boil and simmer covered for 30 min.
5. Enjoy!

3.2.1251

Follow me

Twitter @Jewel_Myers

Instagram @Jewelnicole8

Related posts:

Moroccan Red Lentil Soup Spicy Chorizo Red Lentil Soup with Kale Lemon Chicken Orzo Soup Butternut Squash, Kale, and White Bean Soup