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- 1 cup green or brown lentils, rinsed and drained - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, chopped - 2 stalks celery, chopped - 1 medium zucchini, diced - 1 red bell pepper, chopped - 1 teaspoon dried thyme - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 6 cups vegetable broth - Salt and pepper, to taste - Fresh parsley, for garnish (optional)

Cozy Lentil and Vegetable Soup

Warm up with a bowl of Cozy Lentil and Vegetable Soup, the perfect nourishing dish for any season. This hearty recipe features protein-rich lentils and an array of colorful vegetables, delivering delicious flavors along with numerous health benefits. With simple ingredients and straightforward steps, you can create a comforting meal that's vegan and gluten-free. Ideal for any dietary need, this soup is sure to become a favorite in your home. Enjoy it fresh or as leftovers, packed with nutritional goodness.
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced into small pieces

2 celery stalks, diced

1 medium zucchini, chopped

1 bell pepper (red or yellow), diced

1 can (14 oz) diced tomatoes, with their juices

6 cups vegetable broth (or more if a thinner consistency is preferred)

1 teaspoon dried thyme

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 cups kale or spinach, roughly chopped

Fresh parsley for garnish (optional)

Juice of 1 lemon (optional)

Instructions
 

Prepare the Lentils: Begin by rinsing the lentils thoroughly under cold water in a fine mesh strainer. Drain well and set aside.

    Sauté Vegetables: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for approximately 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

      Add Root Vegetables: Include the diced carrots and celery into the pot. Continue cooking for an additional 4-5 minutes, stirring occasionally, until the vegetables show signs of softening.

        Incorporate Remaining Vegetables: Add the chopped zucchini and diced bell pepper to the mixture. Stir thoroughly and let cook for another 3-4 minutes to enhance the flavors.

          Add Lentils and Spices: Carefully mix in the rinsed lentils, along with the canned diced tomatoes and their juices. Sprinkle in the dried thyme, ground cumin, smoked paprika, salt, and freshly ground black pepper. Stir all ingredients together to ensure even distribution.

            Pour in Broth: Gradually pour in the vegetable broth, bringing the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for approximately 25-30 minutes, or until the lentils are tender but not mushy.

              Add Greens: About 5 minutes before the soup is finished cooking, stir in the chopped kale or spinach. This will allow the greens to wilt and soften slightly. Taste the soup and adjust the seasoning with additional salt and pepper as desired.

                Finishing Touches: For a refreshing zing, squeeze in the juice of one lemon, if desired. Serve the soup hot, garnished with fresh parsley for an added pop of color and flavor.

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

                    - Presentation Tips: Ladle the soup into warm bowls and sprinkle with extra parsley. Consider adding a drizzle of olive oil or a dash of smoked paprika on top for an appealing finish.