Lentil Vegetable Soup
April 10, 2018
- Yields: 8 Servings
1Heat olive oil in a large pot over medium-high heat. Add carrots and onions and sauté 2 minutes then add garlic and sauté 2 minutes longer.
2Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
3Add in zucchini and kale and simmer 10 minutes longer.
4Serve warm with parmesan cheese if desired.
As seen in a Cabarrus Health Alliance cooking class