Name: Vegetable Loaded Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 2 large carrots, peeled and chopped; 2 zucchini, chopped; 5 cloves garlic, minced; 2 tsp cumin, ground; ½ tsp thyme, dried; 2 (15 oz.) cans fire roasted diced tomatoes; ½ cup dried green lentils; 4 cups vegetable broth; 3 cups water; 1 tsp salt; 1 tsp pepper; ½ tsp red pepper flakes; 2 cups kale, ribs removed and chopped

2 tbsp olive oil

1 small onion, diced

2 large carrots, peeled and chopped

2 zucchini, chopped

5 cloves garlic, minced

2 tsp cumin, ground

½ tsp thyme, dried

2 (15 oz.) cans fire roasted diced tomatoes

½ cup dried green lentils

4 cups vegetable broth

3 cups water

1 tsp salt

1 tsp pepper

½ tsp red pepper flakes

2 cups kale, ribs removed and chopped

Prep

Dice onion.

Peel and chop carrots/chop zucchini.

Mince garlic.

Remove ribs of kale and chop.

Make

Heat olive oil in a large stock pot over medium heat. Add the onions and carrots, cook stirring often, until onion becomes tender and translucent.

Add zucchini and sauté and addition 3 minutes.

Add the garlic, cumin, and thyme. Cook until fragrant. Add fire roasted
tomatoes and lentils, then pour in vegetable broth and water. Season
with salt, pepper and red pepper flakes.

Bring soup to a boil, then turn down to a gentle simmer. Cook for 30
minutes, until the lentils are tender.

Transfer 3 cups of soup into a blender or food processor (make sure to
get an even mixture of veggies and broth). Puree mixture until smooth.

Add pureed soup back into the pot and add kale. Cook until wilted.