Red Lentil Vegetable Soup

I just looked in my cupboards and fridge last night and, after spotting my red lentils, decided on this soup.  It’s become my new favorite.

 

Ingredients

3 Tbsp olive oil

1 small to medium sweet onion chopped

3-4 carrots, peeled and chopped

3 celery stalks with leaves, chopped

1 cup red lentils

2 small or one large zucchini, chopped

1 28 oz. diced tomatoes with juice

5-6 cups vegetable broth

2 tsp kosher salt

1/4 tsp fresh pepper

Pinch of red pepper flakes

1/2 tsp dried basil

1 tsp dried parsley

 

Directions

In a large pot, cook onion, carrots and celery in oil on medium high head until just soft and fragrant, about 4 minutes.

Stir in lentils and zucchini, coat with oil and juices.

Stir in tomatoes.  Add broth and spices, stir and let simmer until carrots are just tender, about 1 hour.

Add more broth if soup is too thick.  Enjoy with wine, bread, and for non-vegans, some parmesan cheese.

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