Italian Veggie Lentil Soup

I had loads of different sorts of veggies from my CSA box, just begging to be used in something, and what I finally decided on was soup.  I didn't have a lot of time that night to make something fussy, and what I wanted was something good, something I could just quickly throw together and it would be satisfying.  I have a soup I make at my work, Italian Vegetable Lentil, and it is very similar to the one I ended up making.  I used plenty of fresh tomatoes as well as some sun dried tomatoes I had made the day before to make a flavorful base along with the herbs and alliums.  I added in some zucchini, carrots, and eggplant which were all locally grown, and fresh as they possibly could be.  Lastly, I added some French lentils for protein.  My go to dinner addition lately. This soup was so good!  Like late Summer in a bowl. Not for a 90 degree day, but maybe a day  in September when there is a slight chill in the air and you find yourself reaching for that sweater you had packed away for the Summer.

Italian Veggie Lentil Soup

Serves 4

1 small red onion, diced

2 medium carrots, sliced

2 tsp each dried basil and oregano

1/2 tsp red pepper flakes

2 cloves garlic, minced

1 Tbsp cider vinegar

4 cups veggie stock or filtered water

1 medium zucchini, diced

1 medium eggplant, diced

3 medium tomatoes, diced

1/4 cup sun dried tomatoes, chopped

1 cup French lentils

1/2 tsp sea salt, or to taste

Heat the olive oil in a large stockpot, and add the onions and carrots.  Sautee until softened, then add the herbs, red pepper flakes, garlic, vinegar and stock. Add the remaining veggies, lentils and sea salt and bring to a boil.  Lower to a simmer and cook for about 20 minutes or until the lentils are tender.  Serve warm!