Lentil Vegetable Soup with Zucchini
This hearty soup will delight your palate and warm you up on a chilly autumn day–and give you a good helping of protein and fiber, too!
2 tablespoons good olive oil
1 medium sweet onion, diced
2 cloves garlic, minced
3 ribs celery, washed and diced
2 large carrots, peeled and sliced
2 large parsnips, peeled and sliced
1 teaspoon curry powder
1 teaspoon dried parsley or ½ cup chopped fresh parsley
15-ounce can black beans, drained and rinsed
15-ounce can diced tomatoes
4 cups chicken or vegetable stock
1 teaspoon salt
freshly ground pepper
pinch of cayenne pepper (optional)
1 cup lentils
2 lbs. baby zucchini, cut in half lengthwise and sliced into thick slices
Equipment: Soup pot
Natural gas stovetop
Servings: 8
Heat the olive oil in the pot over medium heat. Add the onions and sauté until translucent. Add the garlic, celery, carrots, parsnips, curry powder, and parsley and sauté 5 minutes. Add the beans and diced tomatoes with their juice and mix well. Add the chicken or vegetable stock, salt, pepper, and lentils. Bring to a simmer, cover, and cook over low heat as follows:
Orange lentils (split)–15 minutes
Brown lentils–30 minutes
French lentils–40 minutes
Add the zucchini and cook another 10 minutes or until the lentils are very tender. Serve hot!