Lentil Soup by Clean Eating Kitchen

– 1 cup lentils, rinsed
– 2 medium carrots, chopped
– 1 medium zucchini, chopped
– 1 head of celery, chopped
– 2 1/2 cups bone broth (turkey, chicken, of beef), or vegetable broth
– 1 teaspoon each dried oregano and thyme
– salt and pepper, to taste
– 1/2 fresh lemon, for topping
– dairy-free yogurt and fresh chives (optional, for topping)

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min