HEARTY VEGETABLE LENTIL SOUP

INGREDIENTS:
1 cup carrot, diced
1 cup zucchini, diced
1 cup white onion, diced
1 cup celery, diced
1/2 cup red bell pepper, diced
1-2 tbsp minced garlic
1 cup lentils, rinsed
1 – 15 oz can fire roasted diced tomatoes
1 – 8 oz can tomato sauce
4 cups water
2 cups vegetable or chicken broth
3 teaspoons cumin (or other desired herbs/seasonings)
salt & pepper to taste

OPTIONAL -

1/4 cup chopped cilantro and the juice of one lime 

DIRECTIONS:

ADD a tablespoon of olive oil to a large heavy SOUP POT and heat to medium. ADD diced carrot, zucchini, onion, celery and red bell pepper to the pot and SAUTE until onions are softened and zucchini have just started to turn golden, about 10 minutes. ADD garlic. 

ADD cans of tomatoes and sauce and stir. ADD the lentils and combine. ADD water and broth and bring to a low boil. Reduce heat and cover. Allow to cook and simmer for 30-40 minutes or until lentils are of desired tenderness. Stir in desired seasonings, herbs. Serve hot and enjoy! When served, some enjoy a dollop of sour cream on top.

I usually double this for left-overs or for the freezer for another time.