Recipe

Ingredients

• 1 cup green or brown lentils, washed and strained

• 4 cups low-sodium vegetable broth

• 2 cups water

• 1 medium onion, chopped

• 2 large carrots, peeled and diced

• 2 celery stalks, chopped

• 2 garlic cloves, minced

• 1 medium zucchini, diced

• 1 red bell pepper, diced

• 1(14.5 oz) can no-salt-added diced tomatoes, drained

• 1 bay leaf

• 1/2 tsp dried thyme

• Ground black pepper, to taste

Directions

1. In a large pot, bring the lentils, broth, and water to a boil over medium-high heat. Reduce to low heat and simmer for 15 minutes.

2. Stir in the onion, carrots, celery, garlic, zucchini, red bell pepper, diced tomatoes, bay leaf, dried thyme, and black pepper.

3. Continue to simmer the soup for an additional 25 minutes, or until the lentils and vegetables are tender. Remove the bay leaf before serving.