Adapted from The Blue Zones Challenge, by Dan Buettner
Serves 12
Over medium-high heat a large soup pot. Add the onions and let them caramelize (turn light golden), adding a bit of broth or water to prevent burning. Cook 2-3 minutes, then add the garlic, carrots, celery, and bell peppers. Stir and cook another 3-5 minutes, adding a bit of broth to prevent burning.
Add all the remaining ingredients except the citrus and parsley to the pot. Raise the heat to bring to a boil, then simmer over medium-low heat for 45-50 minutes. Add the zucchini and cook another 15 minutes.
Finish by adding the citrus zest and juice, stirring to combine. Add the parsley. Enjoy with a whole grain crusty bread if you like.
Customize this soup as you like. You can replace the lentils and/or brown rice with tofu, cooked grains, or pasta toward the end of the cooking time. Peas or edamame are also good additions.
