Hearty Vegetable and Lentil Soup

As the days grow shorter and the air turns crisp, there's an undeniable longing for meals that warm both the body and soul. Hearty, wholesome dishes not only satisfy hunger but also provide comfort and nourishment during the colder months. This is where the Hearty Harvest Vegetable & Lentil Soup comes into play, emerging as an ideal embodiment of comfort food that is both nutrient-rich and flavorful. This delightful soup is a vibrant celebration of the season, showcasing the rich colors and diverse flavors of fall while offering a host of health benefits.

Warm up this fall with Hearty Harvest Vegetable & Lentil Soup, the perfect blend of comfort and nutrition. Featuring protein-packed lentils and an array of seasonal vegetables, this delicious soup is not only satisfying but also loaded with vitamins and minerals. It's easy to make and perfect for meal prep, ensuring you can enjoy its rich flavors all week long. Discover how this wholesome dish can nourish your body and soothe your soul during the cooler months. Enjoy a bowl of autumn goodness!

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Ingredients

1 cup lentils (green or brown), rinsed

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 medium celery stalks, diced

1 bell pepper (any color), diced

1 cup zucchini, diced

1 cup diced tomatoes (canned or fresh)

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

2 cups fresh spinach (optional)

1 tablespoon lemon juice (optional)

Fresh parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, and sauté until translucent, about 5 minutes.

Stir in the minced garlic, and cook for an additional 1-2 minutes until fragrant.

Add the diced carrots, celery, and bell pepper to the pot. Sauté for about 5-7 minutes, until the vegetables start to soften.

Stir in the zucchini and diced tomatoes, and cook for another 3-4 minutes.

Add the rinsed lentils to the pot, followed by the vegetable broth, dried thyme, dried oregano, and bay leaf. Stir well to combine.

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 30-35 minutes or until the lentils are tender.

If using, stir in the fresh spinach and let it wilt for about 2-3 minutes.

Season with salt and pepper to taste. If desired, add a tablespoon of lemon juice to brighten the flavors.

Remove the bay leaf before serving. Ladle the soup into bowls, and garnish with fresh parsley.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings