Red Lentil & Zucchini Soup

Ingredients:

• 2 tablespoons olive oil

• 1 medium sweet onion

• 1-2 carrots

• 2-3 stalks of celery

• 4 cups of vegetable broth (or bouillon and water)

• 1 cup dry red lentils

• 1 large zucchini

• 1 teaspoon paprika (I used sweet Hungarian)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• Optional: sourdough bread (or other bread), parmesan cheese (I used Violife), and Kinder’s The Blend seasoning (or other everyday seasoning)

Delicious adaptations:

• Leafy greens like spinach or kale to mix in

Method:

Serves 2-3, easily doubled

1. Heat 2 tablespoons olive oil in a pot over medium heat

2. Dice and add roughly 1 medium sweet onion, 1-2 medium carrots, and 2-3 stalks of celery (or 1.5 cups of prepared mirepoix, does not have to be exact)

3. Once fragrant, add 4 cups of vegetable broth (I used vegetable bouillon and hot water) and bring to a light boil

4. Rinse and add 1 cup of dry red lentils

5. Dice and add 1 large zucchini

6. Stir in 1 teaspoon each of paprika (I used sweet Hungarian), garlic powder, onion powder, and salt

7. Cover and reduce to a simmer until the lentils are cooked through (roughly 15-20 minutes)

8. Garlic & parmesan toast (optional accompaniment): Drizzle a few slices of bread (I used sourdough) with olive oil, sprinkle with Kinder’s “The Blend” seasoning (or a small pinch each of salt, pepper, garlic powder, and onion powder), and sprinkle with parmesan (I used Violife). Broil directly on the rack or on a baking sheet for 2-5 minutes or until crispy.

Adaptations:

• You could easily add in any other veg you have on hand! Leafy greens like spinach or kale would be great mixed in at the end until wilted, or you could add a few diced potatoes when you add the lentils for more of a stew.

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