Lentil Veggie Soup Recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 tablespoon olive oil
  • 1/2 large yellow onion, diced
  • 1 large carrot, sliced
  • 4 stalks celery, sliced
  • 1 zucchini, sliced and quartered
  • 3 cloves garlic, minced
  • 1 fifteen ounce can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt, to taste
  • pepper, to taste
  • 8 ounce low sodium vegetable broth
  • 1 cup dry green lentils
  • 1/2 cup dry brown rice
  • 2 cup kale leaves
Directions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Dice yellow onion and sauté in olive oil until golden brown. Chop carrots, celery, and zucchini into bite size pieces. Add them to the onion and sautee for 5-6 minutes, until vegetables begin to soften. Mince two cloves of garlic and add to the sautee pan.
  2. Let the vegetables cook for 1 to 2 more minutes, then add 1 can of diced tomatoes and spices. Let the tomatoes and vegetables simmer for 2 to 3 minutes, then add vegetable broth, lentils, kale leaves, and brown rice. Stir all the ingredients into the soup and let it simmer for 40 to 50 minutes. Add any additional salt, pepper, or spices to taste. Turn off the heat and enjoy!