Italian Lentil Vegetable Soup

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups diced carrots (3 medium)
• 1 1/2 cups diced yellow onions (1 medium)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 8 cups vegetable broth
• 28 oz can diced tomatoes
• 1 1/4 cups dried brown lentils , rinsed and picked over
• 1 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 2 medium diced zucchini
• 2 cups packed chopped kale or spinach
• 1 Tbsp fresh lemon juice
• Parmesan cheese , for serving

Directions

1. Heat olive oil in a large pot over medium-high heat.
2. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.
3. Pour in vegetable broth and tomatoes.
4. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
5. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
6. Add in zucchini and kale and simmer 10 minutes longer.
7. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
8. Serve warm with parmesan cheese if desired.