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Export 14 ingredients for grocery delivery
Step 1
Heat olive oil in a large pot over medium-high heat.
Step 2
Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.
Step 3
Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
Step 4
Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
Step 5
Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.
Step 6
Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
Step 7
Serve warm with parmesan cheese if desired.
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