Name: Classic Lentil Soup with Zucchini, Carrot, Celery & Breadsticks
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 medium carrots; 3 sticks celery; 2839 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 3 flatbreads or naan; 6 cloves garlic; 2 cups green lentils, dried; 1 ½ medium yellow onions; 3 medium zucchini squash; black pepper; extra virgin olive oil; Italian seasoning; red wine vinegar; rosemary, dried; salt

Classic Lentil Soup with Zucchini, Carrot, Celery & BreadsticksClassic Lentil Soup with Zucchini, Carrot, Celery & Breadsticks — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

6 medium carrots

3 sticks celery

2839 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

3 flatbreads or naan

6 cloves garlic

2 cups green lentils, dried

1 ½ medium yellow onions

3 medium zucchini squash

black pepper

extra virgin olive oil

Italian seasoning

red wine vinegar

rosemary, dried

salt

Instructions

Preheat a large pot over medium-high heat.

Meanwhile, peel and small dice onions.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until starting to soften, 3-4 minutes.

While the onion is cooking, wash and dry the fresh produce.

Using a strainer or colander, rinse lentils under cold water; drain and transfer to the pot with the onion.

Add broth, diced tomatoes, and spices to the pot; stir to combine, cover, and bring soup to a boil over medium-high heat.

While the soup is heating, peel, trim, and slice carrots crosswise into ¼-inch pieces. Trim and slice celery crosswise into ¼-inch pieces. Add both to the soup.

Trim and medium dice zucchini; add to the soup.

Peel and mince garlic; add half the garlic to the soup (reserving the rest for the bread sticks) and stir to combine. Once the soup comes to a boil, reduce heat to a simmer, cover, and cook until veggies and lentils are tender, 20-25 minutes.

Meanwhile, preheat oven to 220°C (425°F).

Place reserved garlic in a small bowl along with oil and spices; stir to combine the garlic oil.

Drizzle garlic oil over the flatbreads; cut into 1½-inch wide strips and transfer to a large baking sheet pan. Place in the oven (it doesn't have to be fully heated) and bake until crispy, 8-10 minutes. Remove from the oven.

When the soup is done, add vinegar and stir to combine.

Divide soup between bowls and serve with breadsticks on the side. Enjoy!

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