Vegetable Lentil Soup

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.

<3 Lishie

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.