Ingredients
- 3 tablespoons olive oil
- 2 cups onions, chopped
- 4 cloves garlic, smashed
- 1 1/2 cups carrots, diced
- 4 cans(60 ounces) vegetable broth,(15 ounces each)
- 1 can (28 ounces) tomatoes, diced
- 7 ounces dried lentils , rinsed,(1 1/4 cups )
- 1 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 1/2 cups zucchini ,diced
- 2 cups frozen chopped kale
- 1 tablespoon fresh lemon juice
- 1 cup water, boiling
How to Make
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Step 1: Heat olive oil in a large pot over medium-high heat.
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Step 2: Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.
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Step 3: Pour in vegetable broth and tomatoes.
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Step 4: Add in lentils
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Step 5: Add seasoning to taste.
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Step 6: Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
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Step 7: Add in zucchini and kale and simmer 10 minutes longer.
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Step 8: Stir in lemon juice
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Step 9: Add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
We hope you enjoy this recipe!
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