Lentil Soup

  • 1/4 cup olive oil

  • 1 large vegetable broth

  • 1 large can organic crushed tomatoes (*I filled the tomato can with water and added to the soup as well)

  • 1 cup organic green lentils

  • 1/2 white onion, diced

  • 1/2 zucchini, diced

  • 4 - 5 carrots, peeled and diced

  • 1 tsp fresh garlic, pressed

  • 1 - 2 handfuls spinach

  • Season: thyme, cumin, curry powder, red pepper flakes, salt, pepper

Boil lentils in water; once done rinse well. Cut and dice veggies up while pan warms with olive oil. Once pan is hot add zucchini, onion, carrots, and garlic; sauté 2- 3 minutes. Once veggies are sautéed lightly (to where there's an aroma), add to a soup pot. Add veggie broth, tomatoes, water and seasonings: 1 tsp thyme, curry, & cumin, 1/2 tsp red pepper flakes, and salt/pepper (let your tastebuds guide you). Bring it to a boil and then simmer. About 30 minutes before consuming, add spinach.

**You can also add frozen veggies, whatever kind you like.

SoupJennifer Hummel