Veggie Lentil Soup with Zucchini

Bring a pan to medium heat

  • Chop 3 carrots and half a celery stalk

  • Chop 4 cloves of garlic and 2 slices of onion

  • Add 2 tbsp of olive oil and 2 pinches of sea salt to the pan

  • Then add the carrots, celery, garlic and onion

  • Cook for 5 minutes, toss once halfway

After 5 minutes

  • Add 2 cups of vegetable broth

  • Add 2 cup of water

  • Add 2 bay leaves

  • Add 1 tsp of dry parsley

  • Add a few cracks of black pepper

  • Add 1/2 cup of green lentils

  • Bring to a boil and then reduce to a simmer and cook for 20 minutes

After 20 minutes

  • Add 1/2 of a zucchini chopped into 1/2 in pieces, and then add the zucchini to the pot.

Cook for an additional 25 minutes

Remove the bay leaves and enjoy.

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Lunch: Chicken, beet, and brussels salad

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Slow Cooker Beets