Ingredients

✖️On medium-low heat, begin sautéing your onions, carrots, celery and chopped garlic cloves in a large soup pot. Let this sweat for about 10 mins – stirring frequently

✖️Add in tomato paste, diced tomatoes, vegetable broth and 1 cup of water. Stir in a generous amount of salt and pepper. Bring this to a rolling boil by turning up your heat to medium-high

✖️Once your soup comes to a boil, add in zucchini, peas, lentils and fresh herbs. At this point you can add in any extra goodies – chickpeas, black beans, corn, chopped spinach, chopped kale etc

✖️I highly recommend creating the spice mixture to have in your pantry. Add in approx 2 tbsp of the mixture to your soup. I know this medley has numerous ingredients you might not have on hand – if that’s the case, then I would keep it simple and add in

1  1/2 tsp ginger powder

1 tsp garlic powder

1 tsp coriander

1/2 tsp cayenne

1/2 tsp paprika

✖️Let your soup continue to boil on medium high heat for 15 mins, cover slightly – still allowing steam to escape, and stirring every once in a while so your lentils don’t stick to the bottom. After 15 mins, bring the heat down to low and let it simmer for another 15-20 mins. If you like your soup more “stew” like – then leave it on low heat for up to 45 mins. Otherwise, give it a taste to see if you need any extra spices – salt and pepper, garlic, paprika etc. At this point I also like to try a bite with carrot to make sure the vegetables are cooked to the texture I prefer – I like mine a little more firm so when it’s reheated, it doesn’t turn to mush! If I’m making this soup for only myself, I add in chili flakes as well!

enjoy xo