Lentil Soup

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups diced carrots )
• 1 1/2 cups diced yellow onions )
• 1 1/2 Tbsp minced garlic )
• 4 cans vegetable broth
• 2 cans diced tomatoes
• 1 1/4 cups dried brown lentils
• 1 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1 1/2 cups diced zucchini )
• 2 cups packed chopped kale or spinach
• 1 Tbsp fresh lemon juice
• Parmesan cheese )

Directions

1. Heat olive oil in a large pot over medium-high heat.
2. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.
3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.
6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
7. Serve warm with parmesan cheese if desired.