Autumn Lentil Veggie Soup

• Vegan
• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 1 Carrot, large
  • 4 stalks Celery
  • 3 cloves Garlic
  • 1 cup Green lentils, dry
  • 2 cups Kale, leaves
  • 1 tsp Oregano, dried
  • 1 tsp Thyme, dried
  • 1 15 oz can Tomatoes
  • 1/2 Yellow onion, large
  • 1 Zucchini

• Canned Goods

  • 8 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 1/2 cup Brown rice, dry

• Baking & Spices

  • 1 tsp Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on pumpkinandpeanutbutter.com

Ingredients

• 2 tablespoons olive oil
• 1/2 Large yellow onion, diced
• 3 cloves garlic, minced
• 1 Large carrot, sliced
• 4 stalks celery, sliced
• 1 zucchini, sliced and quartered
• 1 15 oz can diced tomatoes (I omitted because I was out)
• 8 cups low sodium vegetable broth
• 1 cup dry green lentils
• 1/2 cup dry brown rice
• 2 cups kale leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt and pepper (more or less to taste)

Directions

• Heat 2 tablespoons of olive oil in a large pot over medium heat. Dice yellow onion and sauté in olive oil until golden brown. Chop carrots, celery, and zucchini into bite size pieces. Add them to the onion and sautee for 5-6 minutes, until vegetables begin to soften. Mince two cloves of garlic and add to the sautee pan.
• Let the vegetables cook for 1-2 more minutes, then add 1 can of diced tomatoes and spices. Let the tomatoes and vegetables simmer for 2-3 minutes, then add vegetable broth, lentils, kale leaves, and brown rice. Stir all the ingredients into the soup and let it simmer for 40-50 minutes. Add any additional salt, pepper, or spices to taste. Turn off the heat and enjoy!