Zucchini, Mushroom, Lentil, Tomato Soup Recipe

Here’s a delicious veggie soup recipe! This is a versatile recipe that can be adapted to many different ingredients.

Ingredients

• 1 cup green lentils
• 3-4 tablespoons olive oil
• 4 ribs celery
• 2 carrots
• 4 cloves garlic
• ~28oz chopped tomatoes
• 1-2 cups crimini mushrooms
• 1 medium zucchini
• 1 large onion
• ~5 cups broth (water with nutritional yeast, dried oregano, dried basil, dried savory, salt, pepper)
• 2 bay leaves
• ~1 cup Fresh basil and parsley chopped
• Salt / pepper to taste

Directions

• Cook lentils in a separate pan or in a Miracle rice cooker with chopped / shredded garlic and 2 bay leaves.
• Chop carrots, celery, onions and saute in large soup pan, saute ~10 minutes
• Add mushrooms, zucchini, and tomatoes, saute another couple minutes.
• Add lentils to soup. Add fresh chopped basil and parsley.
• Add broth. Bring to a boil, then lower heat to medium / simmer for ~15 to ~30 minutes until carrots and zucchini are cooked to your liking.
• Enjoy 🙂

And we enjoyed using our new Epicurean Minnesota State Shape cutting board!

Inspiration / reference:

Provencal Lentil Zucchini Soup Recipe