One-Pot Vegetable Lentil Soup

One-Pot Vegetable Lentil Soup

INGREDIENTS

• 1 tablespoon of olive oil
• 1 medium white or yellow onion
• 2 stalks celery, chopped
• 2 medium carrots, peeled and chopped
• 1 medium zucchini, chopped
• 1 can (14.5 ounces) Italian Style diced tomatoes and their juices
• 3/4 cup green lentils
• 6 cups (48 ounces) vegetable stock or broth, add more for a thinner soup
• 1/2 small lemon, seeds removed and juiced
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon chili powder

INSTRUCTIONS

1. Heat a large saucepan over medium heat. While hot, add the oil, chopped onion, carrots, celery, salt and cook for 3 minutes.
2. Add the roasted tomatoes, lentils, garlic powder, basil, thyme, pepper, paprika and chili flakes to the pot. Mix until well combined. Pour the vegetable broth into the pot and bring the soup to a boil.
3. When the soup starts to boil, immediately bring the bottom to medium heat and cook for 15 minutes. Add the zucchini, lemon and cook for another 15 minutes.
4. Taste the soup and add additional seasonings (salt, pepper, dried herbs) if necessary.
5. Divide into soup bowls, eat and enjoy!
6. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

NOTES

• No green lentils? Replace the green lentils with brown lentils. Brown lentils don’t take that long to cook, so you will need to adjust the cooking time.
• Add additional vegetable broth to the soup to thin your soup.
• Among the garnishes I recommend for this soup are mozzarella cheese, fresh basil, dried herbs or chili flakes.