Lentil Vegetable Soup

     Okay, so this is not the greatest picture. My sous chef and loyal helper in the kitchen does not always pay attention to presentation. This recipe was adapted from Rory Freedman and Kim Barnouin's Skinny B**** in the Kitch. It is a very tasty, healthy, and hearty soup that also makes great leftovers. We added more vegetables than the original recipe outlined and it lasted us three days. It still tasted great on the third day and we didn't have to worry about cooking.

Lentil Vegetable Soup

Serves 6 to 8

1 TBS olive oil, or less

1 red bell pepper, cut into 1/2-inch dice

1 yellow bell pepper, cut into a 1/2-inch dice

1/2 onion, cut into 1/2-inch dice

2 zucchini, quartered lengthwise and cut into 1/2-inch slices

2 yellow squash, quartered lengthwise and cut into 1/2-inch slices

4 cloves garlic, minced

1 tsp fine sea salt

1/2 tsp pepper

1/2 tsp dried marjoram

1/2 tsp dried thyme

1/8 tsp cayenne pepper

8 cups low sodium vegetable stock (2 32-ounce cartons)

1 1/2 cups lentils

1 TBS soy sauce or Bragg Liquid Aminos

1 14.5-ounce can diced tomatoes (with juices)

1. Heat the oil in a large pot over medium heat.
2. Add the red bell peppers, yellow bell peppers, and onion. Cook, stirring occasionally for 2 minutes.
3. Add the zucchini, yellow squash, garlic, salt, pepper, marjoram, thyme, and cayenne. Cook, stirring occasionally, for 1 minute.
4. Stir in the stock, lentils, soy sauce or Bragg Liquid Aminos. 
5. Increase the heat to high, bring to a boil, and reduce to a simmer.
6. Cook until the lentils are tender, about 30 minutes.
7. Add the tomatoes and stir until the tomatoes are heated through. 

This recipe was adapted from Skinny B**** in the Kitch by Rory Freedman and Kim Barnouin, page 56.