Lentils are the perfect way to use up any produce in your fridge. The more the merrier. Don’t get stuck on the ingredients. Seriously… anything goes!

1 onion, chopped
2-3 carrots chopped
2 stalks celery, chopped
2 cloves garlic minced
Any other Seasonal veggies which might include:
Winter: rutabaga, parsnip, kale
Spring: leek, green pepper, zucchini, squash
Summer: spinach, tomatoes, mushroom
Fall: butternut squash or potato, mushroom, brussel sprouts
2 tsp cumin
2 tsp oregano
1 tsp thyme
1 tbl dried parsley or ¼ cup fresh and chopped
1 bay leaf
2 cups lentils, rinsed
6 cups water and/or stock
1 can fire roasted diced tomatoes
Grated Parmesan

Using heavy soup pot, Sauté veggies in olive oil starting with the harder veggies (onion, carrots, etc.) and adding in the softer ones (mushrooms, zucchini, etc.) a few minutes later.

*Potatoes or root veggies like parsnip or turnip can be added after the liquid.

*Greens get added in after blending.

As the veggies cook, layer with kosher salt and cracked pepper.

Season with cumin, oregano, thyme, dried or fresh parsley, bay leaf

Add 2 cups of rinsed lentils and stir 1-2 minutes.

Add tomatoes and 6 cups water and/or broth, more if necessary to cover the lentils and veggies.

Season again with Salt and pepper

Add potatoes and/or any root veggies

Let simmer slightly uncovered until cooked about 1 hour, adding more water if necessary or prefer more soupier. Season to taste. Remove bay leaf.

Optional: Use a hand blender to partially puree and thicken the soup for about 15-20 seconds, leaving it still chunky. Alternatively use your blender to puree a cup or two of the soup and then add back in to the pot.

Grate in Parmesan and add chopped greens to wilt and soften for about 5 minutes.

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