Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

A nice vegetable soup to be tried some cool summer evening.

Ingredients Nutrition

Directions

  1. In a 6 quart saucepan, bring the water to a boil over high heat.
  2. Add the lentils, onions, carrots, celery, garlic, bay leaf and oregano, return to a boil.
  3. Reduce heat and simmer, covered, l hour.
  4. Add the squash, escarole, zucchini, salt and pepper; simmer, uncovered, 30 minutes longer.
  5. Remove the garlic cloves and bay leaf before serving.

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