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Lentils are the cornerstone of this cozy soup, offering a myriad of health benefits that make them a popular choice in hearty, nourishing meals. Rich in protein, fiber, and essential nutrients, lentils are particularly known for their heart health benefits. They are low in fat and contain cholesterol-lowering soluble fiber, which helps reduce blood cholesterol levels, ultimately supporting cardiovascular health.

Hearty Lentil and Vegetable Soup

Warm up this autumn with a bowl of Cozy Harvest Lentil and Vegetable Soup. This nourishing dish combines lentils, vibrant seasonal vegetables, and fragrant herbs to create a deliciously comforting meal. Packed with protein, fiber, and essential nutrients, it's perfect for chilly nights or meal prepping. Learn about the simple ingredients and health benefits of this hearty soup, and discover how easy it is to customize it to suit your taste. Enjoy a bowl of warmth and comfort this fall!
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Ingredients
  

1 cup green or brown lentils, thoroughly rinsed and drained

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

2 medium carrots, peeled and diced

2 celery stalks, diced

2 cloves garlic, minced

1 medium potato, peeled and diced (approximately 1 cup)

1 red bell pepper, diced

1 medium zucchini, diced

1 can (14.5 oz) diced tomatoes, including their juices

6 cups vegetable broth (low-sodium if preferred)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 cups fresh spinach or kale, roughly chopped

Fresh parsley for garnish (optional)

Lemon wedges for serving (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté these veggies for about 5-7 minutes, stirring occasionally, until they are softened and the onion is translucent. Then, add the minced garlic and continue to cook for another 1-2 minutes until fragrant and golden.

    Add Vegetables: Next, incorporate the diced potato, red bell pepper, and zucchini into the pot. Stir well to combine and let them simmer together for an additional 5 minutes, allowing the flavors to meld.

      Incorporate Lentils and Tomatoes: Pour in the rinsed lentils, diced tomatoes with their juices, vegetable broth, dried thyme, dried oregano, and smoked paprika. Stir everything together until well combined, ensuring the lentils and vegetables are evenly distributed.

        Simmer: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 30-35 minutes, or until the lentils are tender and cooked through. Remember to stir occasionally to prevent sticking.

          Add Greens: As the lentils near the end of their cooking time, stir in the chopped spinach or kale. Let it cook for an additional 5 minutes, or until the greens are wilted and tender, contributing their vibrant color and nutrients to the soup.

            Season and Serve: Carefully taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Remove the pot from heat, and if desired, garnish each serving with fresh parsley for a burst of color. Serve the soup hot with lemon wedges on the side for a zesty touch.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6

                - Presentation Tips: Ladle the soup into deep bowls for a cozy presentation. A sprinkle of parsley on top adds a fresh visual appeal, while the lemon wedges can enhance the dish's brightness. Enjoy!