Green Lentil and Vegetable Soup

A delicious meatless meal.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 1 1⁄2 cups  sliced leeks (light green and white parts only, thoroughly rinsed)
• 3⁄4 cup  diced  rutabaga (yellow turnip)
• 1⁄2 cup  sliced carrot
• 1⁄2 cup  sliced celery
• 1  cup  diced new  red potatoes
• 1  cup  sliced mushrooms
• 1⁄2 cup fresh green beans or 1⁄2 cup  frozen cut green beans
• 1⁄4 cup  chopped green pepper
• 1⁄2 cup  diced zucchini
• 5  cups water
• 1⁄4 cup  chopped parsley
• 1⁄2 cup green lentil, rinsed
• 1  clove garlic, minced
• 1⁄2 teaspoon dried basil
• 1 1⁄4 teaspoons salt
• 1⁄4 teaspoon pepper

Directions

1. Heat oil in a 4-quart pan; saute leek, mushrooms and bell pepper until soft.
2. Add water and bring to a boil.
3. Add lentils and basil and return to a boil.
4. Reduce heat, and simmer, covered, for 30 minutes.
5. Add rutabaga, carrot, celery, then return to a boil and simmer, covered, for 20 minutes.
6. Add potato and simmer, covered, for another 10 minutes.
7. Add green beans, zucchini, parsley, garlic, salt, and pepper.
8. Return to a boil and simmer 5 minutes longer or until vegetables are tender.
9. Serve.