Nourishing Veggie Lentil Soup

1 tbsp olive oil

1 small/medium onion, diced

3 garlic cloves, minced

4 carrots, diced (rainbow carrots are a fun addition!)

15 oz diced tomatoes (canned)

1 cup leftover veggies (cauliflower, zucchini, etc)

½ cup dried lentils, rinsed

1 cup cooked whole grain (quinoa, brown rice, buckwheat)

4 cups broth (veggie or chicken)

2 cups leafy greens, chopped (spinach, kale)

salt & pepper

3 tbsp Italian seasoning

3 tbsp grated Parmesan cheese, for serving

Heat olive oil in large stockpot. Add onion, carrots, and a pinch of salt. Saute for 5-7 minutes, until beginning to soften.

Add lentils, broth, canned tomatoes, and Italian seasoning. (If using raw leftover veggies, add them now. If using zucchini, save for next step since it cooks quickly.)
Simmer for 25 minutes, stirring occasionally.

Add whole grain (quinoa, rice), veggies (if already cooked), spinach, salt & pepper. Simmer 10-15 minutes to allow flavors to blend and spinach to wilt.

Ladle into bowls and top with Parmesan cheese (if desired). Add leftover herbs such as parsley if you have them available. Enjoy!!

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Nourishing Veggie Lentil Soup