1-First, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 1/2 cups of diced carrots and 1 1/2 cups of diced yellow onions, and sauté for 2 minutes. Then, add 1 1/2 tablespoons of minced garlic and sauté for 2 more minutes to build a flavorful base.

2-Next, pour in 4 (14.5 oz) cans of vegetable broth and 2 (14.5 oz) cans of diced tomatoes. Stir in 1 1/4 cups of dried brown lentils, 1 1/2 teaspoons of dried basil, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, and salt and freshly ground black pepper to taste for that classic Italian vegetable soup vibe.

3-Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 35 minutes, stirring occasionally. After that, add 1 1/2 cups of diced zucchini and 2 cups packed of chopped kale or spinach, simmering for 10 more minutes add spinach in the last 2 minutes to keep it vibrant.

4-Finishing Touches Finally, stir in 1 tablespoon of fresh lemon juice and add up to 1 cup of water if the soup thickens too much. Serve warm, topped with Parmesan cheese if you like. This step-by-step guide for Italian vegetable lentil soup makes it simple to adjust for your tastes, like using easy fruit-based sides to complement the meal.