We all know it is crucial to get plenty of fruits and veggies in our diet. It is also important to ensure variety, we need all of the different color groups to ensure that we don't miss out on any nutrients. This soup is a simple way to get a large variety of them in one meal.
It is also an easy, quick meal, done in about 30 min., great for a night when you think you don't have time to cook. Just put everything in a pot and let it simmer while you go on with your busy life. Come back in 25-30 min. and dinner's ready. Soup always reheats well, so leftovers are a bonus. I used french green lentils here, but any lentils would be good.
Rainbow Lentil Soup
1 red onion, diced
2 cloves garlic, minced
2 carrots, diced
1 red pepper, seeded and diced
3 stalks celery , with leaves, chopped
handfull of green beans, cut in 1' lengths
1 zucchini, diced
handfull of shredded purple cabbage
14 oz. can diced tomatoes (I used home-canned)
1 c. french green lentils
2 bay leaves
2 T. balsamic vinegar
6 c. water
Place everything in large pot and simmer 25-30 min. till lentils are tender. Season to taste with sea salt and freshly ground black pepper.
