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When the weather turns chilly and the days grow shorter, there's nothing quite as satisfying as a warm bowl of soup. Rustic Hearty Lentil & Vegetable Soup is the perfect dish to embrace the season, offering both comfort and nutrition in every spoonful. This recipe showcases the simple yet profound combination of lentils and a variety of fresh vegetables, creating a meal that is not only filling but also packed with essential nutrients. Whether you're looking for a quick weeknight dinner or a hearty meal prep option, this soup is sure to become a staple in your kitchen.

Hearty Lentil & Vegetable Soup

Warm up your chilly days with a bowl of Rustic Hearty Lentil & Vegetable Soup, a wholesome delight that combines the hearty flavors of lentils and fresh veggies. Packed with protein, fiber, and essential nutrients, this customizable recipe makes meal prep a breeze. Whether you're seeking a nutritious dinner or meal prep option, this soup is the perfect comfort food to nourish both body and soul. Embrace the joy of home-cooked warmth with this satisfying dish!
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

1 medium onion, chopped

2 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 red bell pepper, chopped

1 zucchini, diced

1 cup diced tomatoes (canned or fresh)

4 cups vegetable broth

2 cups water

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf

Salt and pepper to taste

2 tbsp olive oil

1 cup fresh spinach or kale, chopped

Juice of 1 lemon (optional for brightness)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the onions are translucent and the vegetables start to soften.

    Add Garlic and Bell Pepper: Stir in the minced garlic and chopped red bell pepper, cooking for an additional 2-3 minutes until fragrant.

      Introduce Lentils and Spices: Add the rinsed lentils to the pot along with the dried thyme, dried oregano, and bay leaf. Stir well to coat the lentils with the aromatic mixture.

        Pour in the Liquids: Add the diced tomatoes, vegetable broth, and water. Season with salt and pepper to taste. Bring the mixture to a boil.

          Simmer the Soup: Once boiling, reduce the heat to a simmer. Cover the pot and cook for 25-30 minutes, or until the lentils are tender.

            Add Final Ingredients: Remove the bay leaf and stir in the diced zucchini and fresh spinach (or kale). Continue cooking for another 5-10 minutes until the greens are wilted and the zucchini is tender.

              Finish with Lemon Juice: If desired, add the juice of one lemon to brighten the flavors. Adjust seasoning with more salt and pepper if needed.

                Serve: Ladle the hearty soup into bowls, garnish with fresh parsley, and enjoy warm with crusty bread on the side.

                  Prep Time, Total Time, Servings: 15 min | 45 min | 6 servings