A hearty garden vegetable soup made with protein-rich lentils and delicious veggies.
Dice and chop up all vegetables and add to large soup pot.
Add in frozen peas, green lentils, herbs and broth. Stir.
Bring to boil and then simmer over medium-low for about 20-25 minutes until veggies have softened but aren't mushy.
Transfer to bowls and let cool slightly before eating. Enjoy!
Feel free to use other veggies that you like.
To store, let soup cool and transfer to glass container or mason jar. Refrigerate for up to 1 week or freeze for up to 3 months.