Classic Lentil Soup with Zucchini, Carrot, Celery & Breadsticks

Directions

1. Warm a medium saucepan over medium-high heat.
2. Peel and finely dice the yellow onion.
3. When the pan is hot, add a drizzle of oil and swirl to coat the bottom; sauté the onion until it starts to soften, about 2–3 minutes.
4. Rinse the lentils in a strainer under cold water, then drain and add them to the pot with the onion.
5. Add the broth, canned diced tomatoes, and the spices; stir, cover, and bring the mixture to a boil over medium-high heat.
6. Wash and dry the carrots, celery, and zucchini; cut the carrots and celery into 1/4-inch pieces and add to the soup.
7. Dice the zucchini into medium pieces and add to the soup.
8. Peel and mince garlic; add half to the soup and stir. Reserve the rest for the breadsticks. Once boiling, reduce heat to a simmer, cover, and cook until vegetables and lentils are tender, about 15–20 minutes.
9. Preheat the oven to 425°F.
10. In a small bowl mix the remaining garlic with oil and the spices to make garlic oil; drizzle over the flatbread, cut into 1½-inch strips, and bake on a sheet until crisp, 8–10 minutes.
11. Stir in red wine vinegar to finish the soup, then ladle into bowls and serve with the breadsticks on the side.