A hearty, healthy soup that perfect for meal prep or weekend cooking. This soup is packed with veggies and protein!
Heat a dutch oven or large stock pot ver medium-high heat. Add olive oil and warm gently.
Sauté the onion, celery, and carrots until just softened, approximately 5 minutes.
Add in the tomatoes and broth or stock stir gently to combine.
Pour in the dry green lentils and bring to brief boil. Lower the heat and allow to gently simmer for about 20 minutes.
Add in the green beans, corn, and potatoes. Continue to allow the mixture to simmer for an additional 20-25 minutes, until the lentils and potatoes are just tender.
Season with salt and pepper to taste. Serve immediately. Drizzle with olive oil if desired.