Vegetable and Lentil Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the lentils under cold water and set them aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables start to soften.

Step 3

Add the diced potatoes and zucchini to the pot. Continue to cook for another 2-3 minutes.

Step 4

Pour in the vegetable broth and add the rinsed lentils, diced tomatoes (with their juice), bay leaves, dried thyme, salt, and pepper. Stir to combine.

Step 5

Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the lentils and vegetables are tender.

Step 6

Taste and adjust the seasoning if necessary. Remove the bay leaves.

Step 7

Serve the Vegetable and Lentil Soup hot, garnished with fresh parsley if desired. Enjoy with some crusty bread on the side.