The Best Lentil Soup

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

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3 tablespoons olive oil

3 medium carrots, cut into ¼-inch pieces

1 medium onion, diced

1 large celery stalk (about 2 ounces), cut into ¼-inch pieces

Kosher salt and freshly ground black pepper

2 tablespoons tomato paste

1 large clove garlic, minced

1 ½ cups dried brown lentils

4 cups vegetable stock

7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)

1 bay leaf

½ teaspoon dried oregano

¼ teaspoon crushed red pepper flakes

1 teaspoon lemon zest, plus the juice of ½ lemon (about 2 tablespoons)

½ cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Directions at foodnetwork.com

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