Summery Lentil Soup

3 medium carrots, diced
3 medium zucchini, diced
3 tbsp olive oil
4 cloves garlic, minced
1 tsp dried minced onion
1 28 oz can diced tomatoes
1 cup green and/or red lentils, rinsed
4 cups vegetable broth
2 cups water
1 tsp dried thyme
1/2 tsp dried marjoram
1 bay leaf
1 1/2 tsp salt
1/2 tsp cayenne
juice from 1/2 lemon
black pepper and additional salt to taste

In a large pot over medium heat, heat the olive oil and add the carrots, zucchini, and 1/2 tsp of salt. Cook for 10 minutes, stirring occasionally. Add the minced garlic and onion and continue to cook for another 5 minutes.  Stir in the tomatoes with their juice, lentils, vegetable broth, water, and the herbs.  Cover the pot and bring to a boil, then lower to a simmer and cook for 45 minutes.  Remove the bay leaf, then add the remaining 1 tsp salt, the cayenne, and the lemon juice and stir.  Use an immersion blender to puree the whole vegetables into the soup.  Add additional salt and pepper as needed.

Winter variation: Reduce olive oil to 2 tbsp and substitute the zucchini for 1/2 bunch of kale, torn or sliced into strips, added to the soup for the last 10 minutes of cooking.  Reduce the lemon juice to 1/2 tbsp and add 1 tbsp balsamic vinegar.