Ingredients:
- 2 tablespoons Premium Extra Virgin Olive Oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, chopped
- 2 cups butternut squash, peeled and cubed
- 1 cup dried lentils, rinsed and drained
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh herbs for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic to the pot and sauté for an additional minute until fragrant.
- Add the chopped zucchini and cubed butternut squash to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the dried lentils and cook for another minute.
- Add the canned chickpeas and diced tomatoes, including their juices.
- Pour in the vegetable broth and water. Bring the soup to a boil.
- Once boiling, reduce the heat to a simmer and add the dried thyme and rosemary. Season with salt and pepper to taste.
- Cover the pot with a lid and let the soup simmer for about 25-30 minutes, or until the lentils and vegetables are tender.
- Taste and adjust seasoning if necessary. If the soup is too thick, you can add more water or broth to reach your desired consistency.
- Serve hot, garnished with fresh herbs if desired.