Autumn Lentil Soup

Ingredients

• 1 cup dry green lentils
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Directions

1. In a large pot, heat a tablespoon of oil over medium-high heat. Add the diced onion and garlic and cook until fragrant, about 2 minutes.
2. Add the diced carrots and celery and cook for an additional 5 minutes.
3. Add the oregano, thyme, and rosemary and cook for 1 minute.
4. Add the lentils and vegetable broth and bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes.
5. Stir in the chopped parsley and season with salt and pepper to taste.
6. Serve hot and enjoy!

Interesting Facts

• Lentils are a great source of protein, fiber, and vitamins and minerals.
• This soup is a great way to use up extra vegetables in your fridge.
• Adding fresh herbs at the end of cooking helps to keep their flavors bright and vibrant.