Tuscan Lentil Soup
This is another quick soup that’s great to make ahead for your week and just portion it out as you need. It’s also an easy and filling way to make sure you get your veggies in.
Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
1 white onion, medium dice
2 carrots, medium dice
2 stalks celery, medium dice
1 teaspoon basil
1 teaspoon oregano
Salt
Pepper
1 32 oz. container of chicken broth (or vegetable)
1 cup of jarred tomatoes
1 cup red lentils
1 white potato, medium dice
1 zucchini, medium dice
Directions:
In a large soup pot, heat some oil and add the garlic, onion, carrots, celery, basil, oregano, salt and pepper. Saute until the onions are translucent and the vegetables are starting to soften.
Then add the chicken broth, tomatoes, lentils, and white potato. Cover the pot, bring to a boil and simmer for 10minutes.
Add the zucchini and simmer covered for another 15 minutes. Taste and season with more salt and pepper if desired.
(sometimes I stir in a handful of spinach at the end until just wilted to up my intake of dark leafy greens).
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 white onion, medium dice
- 2 carrots, medium dice
- 2 stalks celery, medium dice
- 1 teaspoon basil
- 1 teaspoon oregano
- Salt
- Pepper
- 1 32 oz. container of chicken broth (or vegetable)
- 1 cup of jarred tomatoes
- 1 cup red lentils
- 1 white potato, medium dice
- 1 zucchini, medium dice
- In a large soup pot, heat some oil and add the garlic, onion, carrots, celery, basil, oregano, salt and pepper. Saute until the onions are translucent and the vegetables are starting to soften.
- Then add the chicken broth, tomatoes, lentils, and white potato. Cover the pot, bring to a boil and simmer for 10minutes.
- Add the zucchini and simmer covered for another 15 minutes. Taste and season with more salt and pepper if desired.
- (sometimes I stir in a handful of spinach at the end until just wilted to up my intake of dark leafy greens).
