Ingredients:
2 small yams, peeled and chopped
4 med. beets, chopped
4 carrots, chopped
2 cloves garlic, minced
1 zucchini, chopped
5 brown mushrooms, chopped
1 cup green lentils
1 tbsp fresh rosemary
1 tsp fresh oregano
a pinch of thyme, sage, savory, Italian seasoning,fennel seeds, herbs de Provence, basil
1 tbsp butter
8 cups water
Method:
1. melt butter in a large pot on medium heat
2. add chopped vegetables and saute for 8 - 10 minutes
3. add garlic and herbs and stir for an additional 2 minutes
4. add water and lentils and raise temperature to bring it to a boil
5. turn the heat down to med/low, put a lid on, and simmer for 45 - 60 minutes or until lentils are soft.
Serve with buttered toast or with leftover rice, quinoa, pasta etc. and top with black pepper or parmesan.
( We sometimes call this mushy soup because the yams, carrots and zucchini usually get very soft.)
