Healthy Recipe: Vegetable and lentil soup with whole grain bread

 Ingredients:

For the soup:

• 1 cup dried lentils (any variety)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 bell pepper, diced (any color you prefer)
• 1 zucchini, diced
• 4 cups vegetable broth
• 1 can diced tomatoes (14 ounces)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

For the whole grain bread:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon honey or maple syrup
• 2 tablespoons olive oil
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm water

Instructions:

1. Rinse the lentils under cold water and drain them. Set aside.
2. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and slightly translucent.
3. Add the carrots, celery, bell pepper, and zucchini to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the lentils, vegetable broth, diced tomatoes (with their juices), dried thyme, dried oregano, salt, and pepper to the pot. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the lentils are tender.
6. While the soup is simmering, you can prepare the whole grain bread. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt.
7. In a separate small bowl, dissolve the honey or maple syrup in warm water. Sprinkle the yeast over the water mixture and let it sit for about 5 minutes, until foamy.
8. Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Stir until the dough comes together.
9. Transfer the dough to a floured surface and knead for about 5-10 minutes, until it becomes smooth and elastic.
10. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
11. Preheat your oven to 375°F (190°C).
12. Punch down the risen dough and shape it into a loaf. Place the loaf on a baking sheet lined with parchment paper.
13. Bake the bread in the preheated oven for about 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom. Remove from the oven and let it cool on a wire rack.
14. Once the lentils in the soup are tender, taste and adjust the seasoning if needed.
15. Serve the vegetable and lentil soup hot, garnished with freshly chopped parsley. Slice the whole grain bread and serve it alongside the soup.

Enjoy your delicious and wholesome Vegetable and Lentil Soup with Whole Grain Bread!

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