Italian Vegetable Lentil Soup

cookingclassy.com

Beth K

2 Tbsp olive oil

1 ½ cups diced carrots (3 medium)

1 ½ cups diced yellow onions (1 medium)

1 ½ Tbsp minced garlic (4 cloves)

4 (14.5 oz) cans vegetable broth

2 (14.5 oz) cans diced tomatoes

1 ¼ cups dried brown lentils , rinsed and picked over

1 ½ tsp dried basil

½ tsp dried oregano

½ tsp dried thyme

Salt and freshly ground black pepper

1 ½ cups diced zucchini (1 medium)

2 cups packed chopped kale or spinach

1 Tbsp fresh lemon juice

Parmesan cheese , for serving (optional)

Directions at cookingclassy.com

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