Lentil Veggie Soup

This soup makes a ton! Clay and I ate it for three or four meals. It was a great healthy veggie and lentil soup! (I think Lentils are good for you. . . ) My only suggestion would be to cook the lentils, drain them and then add to the chicken broth instead of boiling your lentils in the broth. P.S. I found this recipe on a sweet GREEN living website . . . www.sarasnow.com.

• 1 quart chicken stock
• 1 quart water
• 2 cups red lentils - rinsed
• 1-2T olive oil
• 2 onions
• 3 cloves garlic
• 5 carrots
• 4 stalks celery
• ½ pound potatoes
• 2 zucchini
• 3 diced tomatoes
• 3 teaspoons salt
• Pinch of each of the following: Cumin, Bay leaf, Dried or fresh parsley, Oregano, Thyme

INSTRUCTIONS

• Bring first 4 ingredients to a boil and allow to cook for 45-60 minutes.
• Chop together onions garlic cloves, carrots, celery, potatoes and zucchini.
• Add vegetables into the pot.
• Add 1 can diced tomatoes
• Add salt, cumin, bay leaf, parsley, oregano and thyme to taste.
• Allow to simmer 10 minutes more.
• Serve piping hot with warm whole grain bread.
•