Ingredients

• Lentils1 1/2 cups , soaked overnight
• Garlic2 cloves, minced
• Onions1 cup, chopped
• Potato1 medium, chopped
• Carrots2 medium, chopped
• Red bell pepper1 cup, chopped
• Green bell pepper1 cup, chopped
• Green summer squash (zucchini)1 cup, chopped
• Spices, turmeric1/2 teaspoon
• Spices, ground ginger1/4 teaspoon
• Water4 cups
• Miso1 teaspoon (optional)
• Spices, bay leaf1 leaf
• Spices, black pepper1 pinch

Steps

1. 1. In a big pot, heat a few tablespoons of water or salt-free vegetable broth over medium heat. Once hot, add the garlic, onions, potatoes, and carrots. Cook for a few minutes, and then add the peppers and zucchini. Cook until the veggies start to soften, and the onions become translucent. You can add more water if necessary, one tablespoon at a time.
2. 2. Add the lentils, the bay leaf, turmeric, ginger, and black pepper to the pot with 4-5 cups of water to the pot.
3. 3. Bring the water to a boil. Partly cover the pot and reduce the heat to low. Cook for 45- 60 minutes or until lentils are soft. Stir the soup occasionally. Feel free to add more water until the soup reaches desired consistency. The soup will thicken once it cools.
4. 4. Once the soup is ready, optionally stir in the miso paste and discard the bay leaves. If preferred for your little one, you can puree this soup. Enjoy!