Lentil Mushroom Veggie Soup
Source: combination of recipes
1 T extra-virgin olive oil
1 large onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
1/2 green pepper, chopped
1 tomato, chopped or 1 cup grape tomatoes, halved
8 oz mushrooms, sliced
3 garlic cloves, minced
1 tsp kosher salt and few grinds black pepper
8 oz tomato sauce
5 cups water (more if needed)
opt: Parmesan rind
1 cup lentils, picked clean and rinsed
handful of kale or spinach
1 T soy sauce
Place the oil, onion, celery, carrot and green pepper in a soup pot, season with salt and pepper. Cook over medium heat until vegetables are soft, about 5 minutes.
Add tomato, mushrooms and garlic and cook until tomatoes are starting to break down and mushrooms are soft, about 5 minutes more.
Add tomato sauce, water, parmesan rind and lentils, cover and bring to a boil. Reduce heat and simmer for 30 minutes, or until lentils are tender.
Add kale or spinach, and soy sauce and simmer a few minutes until the greens are wilted.
Remove parmesan rind. Taste and adjust seasoning.
Yield: 4-6 servings