Ingredients:
- 1 cup dry lentils, rinsed and sorted
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups vegetable broth (low-sodium)
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper, to taste
- 1 tbsp olive oil (optional)
Instructions:
- Sauté Vegetables (Optional):
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté until vegetables are softened, about 5 minutes.
- Add Remaining Ingredients:
- Add the lentils, zucchini, diced tomatoes (with juice), vegetable broth, thyme, basil, and bay leaf to the pot. Stir to combine.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the lentils and vegetables are tender.
- Season and Serve:
- Remove the bay leaf. Season with salt and pepper to taste. Serve hot.
