This is a super simple, ridiculously healthy, you-probably-already-have-these-ingredients-in-your-kitchen autumn lentil veggie soup recipe.
The beauty of this soup is that you can substitute whatever leftover veggies and dry ingredients you have in your pantry and fridge in place of the ones in this recipe. Don’t have kale? That’s fine, throw in some spinach or collard greens. Don’t have zucchini? Try some squash or broccoli instead. You can even change out the lentils and rice for whatever beans and grains you have in your pantry. I’ve totally made this soup with quinoa, chickpeas, whole wheat pasta, and great northern beans before. I’ve even omitted the can of tomatoes when I was out. Totally adaptable, yet it’s still so comforting and delicious.
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- 2 Tablespoons olive oil
- 1/2 large yellow onion, diced
- 1 large carrot, sliced
- 4 stalks celery, sliced
- 1 zucchini, sliced and quartered
- 3 cloves garlic, minced
- 1 fifteen ounce can diced tomatoes
- 1 Teaspoon dried thyme
- 1 Teaspoon dried oregano
- 1 Teaspoon dried basil
- Salt, to taste
- Pepper, to taste
- 8 Ounces low sodium vegetable broth
- 1 Cup dry green lentils
- 1/2 Cup dry brown rice
- 2 Cups kale leaves
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 to 2 more minutes, then add 1 can of diced tomatoes and spices. Let the tomatoes and vegetables simmer for 2 to 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 to 50 minutes. Add any additional salt, pepper, or spices to taste. Turn off the heat and enjoy!