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🥣 Garden Harmony Lentil Soup (64 oz batch)

Ingredients

• Olive oil – 1 tbsp

• Yellow onion – 1 medium, diced

• Garlic – 3 cloves, minced

• Carrots – 2 medium, diced

• Celery – 2 stalks, diced

• Red bell pepper – 1, diced

• Crushed tomatoes – 1 × 14 oz can

• Green or brown lentils – 1 cup (about 7 oz), rinsed

• Vegetable broth – 6 cups (48 oz)

• Water – 2 cups (to reach 64 oz total volume)

• Bay leaf – 1

• Ground cumin – 1 tsp

• Smoked paprika – ½ tsp

• Salt & pepper – to taste

• Fresh spinach or kale – 2 cups, chopped

• Fresh parsley – 2 tbsp, chopped

• Lemon juice – 1 tbsp (bright finish)

🍳 Cooking Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion, garlic, carrots, celery, and bell pepper. Sauté until softened (5–6 minutes).

3. Stir in crushed tomatoes, lentils, broth, water, bay leaf, cumin, and paprika. Bring to a boil.

4. Reduce heat, cover, and simmer until lentils are tender (25–30 minutes).

5. Stir in spinach/kale and cook until wilted (2–3 minutes).

6. Remove bay leaf, add parsley and lemon juice. Adjust seasoning with salt and pepper.

7. Portion into four 16 oz deli containers for storage or serving.