Lentil Vegetable Soup

This easy, 10-ingredient soup is packed with nutrients and totally customizable. Follow the recipe or swap in your own favorite veggies! I know I just posted a soup round-up, but I couldn't help it - I'm a soup fanatic! It's safe to say we make at least one batch of soup or chili every week. I LOVE how it's such a wide variety of plants and nutrients, and of course makes awesome, easy leftovers - just pull out of the fridge and heat up! Instant happiness 😊 This recipe is a family favorite and my 4 year old daughter even loves sprinkling garbanzo beans in hers. Hope you enjoy too!

Vegan, gluten-free
Serves about 5-6

Ingredients
1 onion
2 carrots
15 oz. can diced tomatoes
1 cup cut green beans (I use frozen)
8 oz. mushrooms
1 zucchini
4 cups vegetable broth
1 cup dry brown lentils
3-4 cloves garlic
1 1/2 tsp. dried basil
Salt to taste
Other additions: spinach, broccoli, kale, corn, peas, cauliflower, cabbage, etc.

Directions
Dice onion and carrot.
In a stockpot over medium-high heat, add onion and carrot with salt. Sauté for about 8 minutes.
Meanwhile, mince garlic, dice zucchini, and slice mushrooms.
When onion is translucent, add garlic, zucchini, mushrooms, and basil. Stir and cook for 2 minutes.
Add diced tomatoes with juice and vegetable broth.
Increase heat and bring to a light boil.
Add green beans and lentils.
Reduce heat, cover, and lightly simmer for 25-30 minutes or until lentils are tender, adding more broth or water if needed. Salt to taste.
Optional (but highly recommended!): stir in a few handfuls of baby spinach during the last couple minutes of cooking.

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