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Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.
In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil. Add onions, carrot, celery, and potatoes cook over medium-high heat for 4 to 5 minutes, stirring regularly.
Add garlic and zucchini. Cook another 5 minutes, stirring regularly.
Add lentils, salt and pepper and spices. Toss to combine, then add the tomatoes and water (or low-sodium broth, if you prefer.)
Bring everything to a boil for 5 mins, then reduce heat to low. Cover and let simmer for 20 mins or so until the vegetables are tender and lentils are well cooked (stir occasionally and watch to add water or liquid, if needed.)
Remove from heat and stir in parsley and lime juice (or lemon juice). Transfer to serving bowls and top with a generous drizzle of extra virgin olive oil. Serve hot with your favorite crusty bread.