Summery Lentil Soup Recipe
This veggie-packed soup serves double duty: Eat 3 cups for dinner tonight, and save the remaining 2 cups for breakfast the next day. If you’d like a little heat, you can add a pinch of crushed red pepper.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 2 garlic cloves, minced
- 1/2 small yellow bell pepper, chopped
- 2 medium tomatoes, cored and chopped (about 2 cups)
- 1 (4-oz.) eggplant, chopped (about 1 cup)
- 2 tablespoons unsalted tomato paste
- 2 1/2 cups water
- 1/2 cup uncooked dried brown lentils
- 2 bay leaves
- 1 small zucchini, chopped (about 6 oz.)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons sliced scallion greens
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