Vegetable and Lentil Soup

Ingredients

• 1 cup brown or green lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)

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Instructions

1. Sauté the Vegetables:

   • Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté until softened, about 5 minutes.

2. Add Spices and Lentils:

   • Stir in ground cumin, smoked paprika, turmeric, and a pinch of salt. Add the rinsed lentils and mix well.

3. Simmer the Soup:

   • Pour in the vegetable broth, diced tomatoes, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until lentils are tender.

4. Add Zucchini:

   • In the last 10 minutes of cooking, add the diced zucchini. Adjust seasoning with salt and pepper as needed.

5. Serve:

   • Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve warm with a slice of whole-grain bread if desired.

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Nutritional Highlights (Per Serving, ~1.5 cups):

• Calories: ~200
• Protein: ~10g
• Carbohydrates: ~30g
• Fiber: ~8g
• Fat: ~3g