Sunday I rummaged through my crisper box & realized what I thought were 2 cucumbers were actually 2 zucchini! Easy mistake I think, right? (Wondered why I had 2 cukes in the left box & 2 cukes also in the right one, ha!) So I didn't even think what to make, just took the zucchini & chopped... Grabbed an onion... carrots, potato... & this came about.
Vegetable Lentil Soup
- 1 TBSP olive oil
- 1 small onion, chopped
- 2 carrots, cleaned & chopped
- 2 cloves of garlic, either whole/crushed or minced
- 1 tsp herbs de provence
- s & p
- 1 TBSp tomato paste
- 2 small zucchini, chopped into half moon pieces
- 2 cups dried lentils
- 3-4 cups water or chicken stock
- fresh parsley, chopped
- fresh Parmesan
In a large pot on medium heat, saute the onions, carrots & garlic with the olive oil, herbs de provence & s & p for 20 minutes, until the vegetables are translucent. Add the tomato paste, then zucchini & saute for 10 more minutes. Add the lentils, then water or chicken stock, & lentils. Cover & bring to a boil. Reduce the heat& simmer uncovered for 1 hour, until the lentils are cooked through. Serve with fresh parsley & grated Parmesan.