Tomato Rosemary Veggie Soup - Gluten Free Recipes

Ingredients

• 2 1 14 oz. can of brown lentils
• 1 can cherry tomatoes in puree or other small tomatoes packed in puree
• 1 teaspoon extra virgin olive oil
• 1 large clove garlic – minced
• 1 small bunchs kale – tough stems and ribs removed and then roughly chopped
• 2 springs rosemary – leaves removed from stems and chopped
• 355 milliliters water
• 1 mediums zucchini – halved and then cut in half again