1 tbsp. Avocado oil
1 yellow onion, sliced
2 C celery, chopped
4-6 garlic cloves, minced
8 C chicken bone broth or a flavorful vegetable broth
1-2 bunches of broccolini, roughly chopped
2-3 zucchinis, diced
1 C sprouted green lentils, cooked
4-6 oz cooked green lentil pasta
½ C frozen peas
1 lemon, juiced
⅓ C fresh parsley, chopped
⅓ C fresh dill, chopped
1 tsp salt
¼ tsp ground black pepper
Cook lentils and lentil pasta separately, according to package instructions and set aside.
In a large dutch oven or pot, add avocado oil on medium heat. Add onions and celery and sauté for 2-3 minutes, stirring occasionally. Add the zucchini and garlic and cook for an additional 2 minutes. Add the broth and reduce the heat to medium-low. Simmer for 20 minutes.
Once the soup has simmered, add in all remaining ingredients except for the lemon juice, dill, and parsley, and stir to combine. Cook for an additional 5-10 minutes, or until the vegetables have softened, but are not overcooked. Taste, and adjust seasonings as desired.
Pour into bowls and squeeze lemon juice over the top and sprinkle fresh herbs and enjoy!