Lentil Vegetable Soup

Yield 6

Pillar of Nutrition Lean on Protein, Eat the Rainbow

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Lentil Vegetable Soup

This hearty soup is easy to make and chock full of vegetables.

Ingredients

• 1 cup lentils (any color except red), rinsed
• 4 cups vegetable broth
• 2 bay leaves
• 2 tablespoons olive oil
• 2 celery stalks, diced
• 2 carrots, grated
• ½ medium onion, diced
• 2 medium garlic cloves, minced
• 1 teaspoon kosher salt
• Black pepper, ground
• 1 (15 ounce) can diced tomatoes
• ¾ teaspoon dried thyme leaves
• 2 cups seasonal greens, such as spinach, chard and/or kale, chopped
• Optional toppings: chopped green onion and/or fresh cilantro

Directions

1. Put the rinsed lentils in a large pot and add the broth and bay leaves.
2. Cover the pot and bring to a simmer on medium-high heat. Once simmering, turn the heat to low and continue simmering for about 15 minutes.
3. Dice the celery, grate the carrots, dice the onion and mince the garlic.
4. Heat the oil in a skillet over medium heat until it begins to shimmer (about 1 minute).
5. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened (about 5 minutes).
6. Stir in the garlic and cook until fragrant (about 1 minute). Then add salt and pepper.
7. Add the sautéed vegetables, broth, tomatoes with their juices and thyme to the pot with the lentils.
8. Continue simmering on low heat until the lentils and vegetables are soft (10-15 minutes)
9. Chop the greens while soup is simmering
10. Add the greens and stir until wilted.
11. Serve and add optional toppings of chopped green onion and/or cilantro. Enjoy!