After finally getting my little man down for a nap I felt like I needed to regroup after having an overall defeating day. Having a toddler that refuses sleep can be one of the most frustrating things as a momma because you know they so badly need it! Plus let’t be honest we can use the break!! Anyways SOUP has always been a go to for me my entire life. I consider it a meal and love all soups. I find it so comforting to the soul and even when I am personally super sick I will still take the time and energy to make my own homemade soup, because there is something about the whole process of cooking it yourself that I find nourishing. I needed to find some comfort today during the stormy afternoon so I pulled everything I had out in my fridge and pantry and came up with this soup. It was simple, easy and delicious. I’ll drain the broth out for my son and let him eat this over brown rice for a heartier meal!
- 2 small zucchini
- 2 small yellow squash
- 2 small sweet onions (or 1 large)
- 1 cup of small whole green lentils
- 2 tablespoons of minced garlic (fresh would be better- didn’t have any)
- 32 oz. box of organic vegetable broth
- 2 cups of filtered water
- 2 tablespoons Frank’s hot sauce (add as little or as much as you’d like)
- 1 cup of chopped celery
- 1 cup of chopped carrots
- 1/2 cup cup of chopped tomatoes
- 1 red pepper -diced
- Grapeseed oil (olive oil is fine too)
- Pepper to taste
- 1 teaspoon cumin
- 1 teaspoon adobo
- 1/2 teaspoon chili powder
- 1 teaspoon parsley (spice trick- I like to pour the spice in my hand and rub together to awaken the flavor)
- Start by coating a medium to large sauce pan in oil and adding the diced onions over medium heat. Saute onions for about 5 minutes or until they turn clear.
- Add the celery, carrots, red pepper, garlic and tomatoes. Add in the pepper, cumin, adobo, chili powder and parsley. Lower heat to medium low and cook for another 10 minutes, stirring occasionally. Sprinkle with salt and pepper, cumin
- Add the vegetable broth, water, Frank’s (If you like spice) and lentils. Cover over low heat and let simmer for 25 minutes, stirring occasionally. If it starts boiling too much I like to leave a little crack in the lid for some airflow.
- Add in the diced zucchini and squash, stir and turn the heat up to medium- let cook for another 25 minutes or until zucchini and lentils are cooked through.