In a large pot heat 3-4 tablespoons of olive oil. Once heated add: 2 tablespoons of minced garlic 1 diced yellow squash 1 diced zucchini 1 diced jalapeño pepper 1 diced green bell pepper (onion is optional) I ended up not using it this time.

Sauté all of the above vegetables for 5-10minutes. Add 2 cartons of vegetable broth (I’m making this vegetarian style) but you can use any broth if you don’t have any diet restrictions. Bring broth and vegetables to a boil. Add 1 bag of lentils. Turn heat down to low to medium heat. Cook for about 45 – 60 minutes. Season to taste. I used kosher salt, pepper, cumin, oregano and Ms.Dash to season my soup. Enjoy!

Previous Post Next Post

  • Rosalidia Dubon