This lentil soup is a luscious bowl of comfort, complete with healthy veggies. Finish with a squeeze of lemon for bright flavor. A family favorite, this soup serves 6-8, but also freezes nicely.
Lentil & Veggie Soup
LENTIL & VEGGIE SOUP
Serves 6-8
2 Tbsp. olive oil
1 small onion, diced
2 carrots, chopped
2 stalks celery, chopped
1 tsp. cumin
1 tsp. oregano
1 bay leaf
2 tsp. minced garlic
1 cup chopped tomatoes, peeled and seeded
2/3 cup chopped zucchini
2/3 cup chopped sweet potato
salt and freshly ground black pepper to taste
6 cups vegetable broth
1 cup water
1 1/4 cups lentils
dash cayenne
fresh lemon juice to taste
chopped fresh parsley or cilantro
1. Heat olive oil over medium heat in a soup pot. Saute diced onion, chopped carrots and celery. Add cumin, oregano and bay leaf and cook seasonings with veg to add depth of flavor. Sweat veg until softened, 5-7 minutes. Stir in minced garlic and cook 1 minute longer.
2. Add tomatoes, zucchini and sweet potatoes. Add salt and pepper to taste. Add vegetable broth, water, lentils, dash of cayenne and stir to combine. Bring to a boil, then reduce heat to simmer 20-25 minutes until lentils are softened.
3. Remove bay leaf and place a couple ladles of soup into a blender until smooth. Stir back into soup. To serve, add a squeeze of fresh lemon and chopped parsley to each bowl.