Lentil Veggie Soup

Getting back to the swing of things after a decadent holiday season with this quick and warming Lentil Veggie Soup. I love that its basically dump, stir, and simmer, keeping things super fast and easy. This soup is perfect for batch cooking, freezer meals, packing for work/school lunch, and a great way to pack in tons of nutrition and immune boosters for little ones. Garlic, turmeric, and oregano all have powerful antiviral capabilities, making this recipe one you’ll want in your arsenal for cold & flu season. H preferred this creamy, so I just blitzed his in my blender till smooth. 

Ingredients:

• 2 tablespoons olive oil

• 2 cups diced veggies (try onions, celery, carrots, tomatoes, sweet potatoes),

• 6 cloves peeled chopped garlic

• 1 tablespoon ground turmeric

• 1 tablespoon ground cumin

• 1 tablespoon ground oregano

• 1 cup red lentils

• 3-4 cups vegetable broth, chicken broth, or water

• juice and zest of 1 lemon 

Directions:

In a big pot over medium heat, add the olive oil, veggies, spices, lentils, and liquid. Add a big pinch of salt and pepper, stir well, bring to a simmer, lower the heat to low, cover and cook for 30-40 minutes, stirring occasionally and adding more liquid if needed. When the lentils and veggies are tender, season to taste with lemon juice and zest, and dig in!