WW Lentil Soup -1 pt…

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:

1. 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.
2. Add Remaining Ingredients:
   • Add the lentils, zucchini, diced tomatoes (with juice), vegetable broth, thyme, basil, and bay leaf to the pot. Stir to combine.
3. 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.
4. Season and Serve:
   • Remove the bay leaf. Season with salt and pepper to taste. Serve hot.