Ingredients
- 1 large yellow onion, diced
- 5 ribs of celery, diced
- 3 cloves of garlic, minced
- 6 cups low sodium vegetable broth
- 2 medium carrots, chopped
- 1 large white potato, washed, peeled and diced medium
- 1 cup dried green lentils, rinsed
- 3 roma tomatoes, diced medium
- 1 1/2 cups zucchini, cubed
- 1 tbs organic tomato paste
- 1 tbs fresh oregano, finely minced
- 2 sprigs fresh thyme
- 2 bay leaves
- Freshly cracked black pepper
- Salt as needed
Instructions
- Heat a large pot with about 1/4 cup vegetable broth. When heated, add the onion and celery, cooking until translucent. Add the garlic and cook until fragrant, about 1 minute.
- Add in the carrots and potato into the pot, along with 1 cup of broth. Toss, then cover over medium-low heat to steam for about 6 minutes.
- Stir in the remaining ingredients. Bring to a boil over medium, then cover and reduce to a simmer for about 35 minutes (or until lentils are almost done).
- Remove the bay leaves and thyme sprigs, taste and add more seasoning if desired.
- Prep Time: 10 mins
- Cook Time: 42 mins
- Category: Entree
- Cuisine: Vegan