1 ½ cups French lentils
2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil
½ yellow onion, sliced
1 clove garlic, minced
2 small zucchinis, sliced
4 carrots, sliced into small rings
1 can diced tomatoes
4 cups vegetable broth
1 cup kale, torn into small pieces
1 Tablespoon parsley, chopped
Salt and pepper to taste
Optional: shredded parmesan cheese for topping
- In a medium pot, bring water to boil and cook French lentils according to package directions, about 20 minutes.
- Meanwhile, in a large soup pot, add olive oil, onions, and garlic. Sauté for 5 minutes and add zucchini and carrots. Sauté for an additional 5 minutes to soften veggies and mix flavors, then add diced tomatoes.
- Add vegetable broth, bring to a simmer and add cooked French lentils and kale, let simmer for 3 more minutes. Add extra water if a more brothy soup is desired
- Serve with parsley, salt, pepper and parmesan cheese (optional).