Minestrone Lentil Soup
2 TBS olive oil
2 carrots, sliced
1 celery stalk, sliced
1 sweet onion, chopped
1 (28-ounce) can diced tomatoes
4 cups vegetable or chicken broth
1 cup of dry lentils
1 teaspoon dried thyme
1 tsp dried basil
3 bay leaves
Salt and ground black pepper
1 medium zucchini, chopped
6 mushrooms, sliced
Heat the oil in a large pot. Add the onions, carrots and celery. Cook for 6-7 minutes. Add the can of tomatoes, broth, lentils, bay leaves, and seasonings. Bring to a boil and then turn the heat to medium low and allow it to simmer, covered for 30-40 minutes. Add the zucchini and the mushrooms and allow the soup to simmer for another 10 minutes. Remove from heat and remove the bay leaves before serving.
Source: WFM 1-10