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Lentil soup

Ingredients

• 1 1/4 cup lentils(I used green)*
• 1 medium onion chopped
• 1 carrot diced
• 2 celery ribs diced
• 1 small mexican squash or zucchini diced
• 1/2 red pepper diced
• 8 0zs.tomato sauce
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon cumin powder
• 1/2 teaspoon dry parsley
• 1/2 teaspoon dry basil
• 2 quarts water,chicken or vegetable broth.
• 1-2 potatoes diced(optional)
• 1-2 bay leaves
• salt and pepper
• 1/4 cup chopped parsley and/or cilantro
• 3 tablespoons oil
• *For lentils to cook faster, soak them in cold water for at least one hour.

Instructions

1. Heat a dutch oven or pot on medium heat.
2. Add onions,carrots,celery,and bell pepper.
3. Saute vegetables until soft and tender.
4. Throw in mexican squash or zucchini.
5. cook for a minute and add tomato sauce,salt,smoked paprika,cumin powder,dry parsley,dry basil and bay leaf.
6. Cook for 3-5 minutes stirring occasionally.
7. Add lentils.
8. Pour in water or broth.
9. Bring it to boil on high heat.
10. When starts to boil,reduce heat to low and continue to cook covered for about 30 minutes.
11. If adding the potatoes,throw them in and continue to cook for another 10-15 minutes or until the potatoes are tender.
12. Add in fresh chopped parsley and/or cilantro.
13. Enjoy!
14. Note-Soup will thicken as it sits.You might need to add more water or broth if you dont prefer it to be on the thicker side.