I’m not sure why, but I’ve really been digging lentil soup lately. There are so many fantastic ways to customize your own batch of lentil goodness. Sometimes I add curry powder and sweet potato for a twist. However, being pregnant has caused to me to veer in the opposite direction of those ingredients. Here’s a simple version you can cook a batch of on the weekend and enjoy all week. Try making it your own by adding in whatever veggies you have on hand. Also, a great way to sneak some of that valuable nutrition into baby!
1 can fire roasted tomatoes
4-8 cups veggie broth (can sub water for half) depending on how soupy you like your lentils
4 cloves of garlic
1/2 chopped onion
1 zucchini, chopped
3 carrots, chopped
2 celery stalks
1 cup lentils ( I like to mix red and green)
2 bay leaves
Heat a large pot with 1tbs of oil. Add in onion, carrot, and celery.After a few minutes add in the garlic. I like to leave the cloves whole, but do what works for you. Cook until tender. Add in salt, thyme and cumin and mix. Pour in tomatoes, broth, and lentils. Bring to a boil and let simmer for 1 hr or until lentils are tender.