We had a busy Sunday touring LA with my mother in law who is visiting from Chicago. Our final stop was the Hollywood farmer’s market where sadly, I didn’t find dinner inspiration. Fortunately, we had parked in front of a Trader Joe’s, so I dashed in and scooped up the ingredients for this hearty, satisfying soup. This soup is almost a dinner on its own. I served it with salmon, and no sides were necessary.
This soup starts with mirepoix, a common recipe starter consisting of sautéed onion, carrot and celery. Water or vegetable broth, bay leaves, lentils and diced zucchini are then added and cooked until the lentils are soft and the soup thickens. This soup tastes even better the next day, so it can be prepared in advance.
- 3 tablespoons olive oil
- 1 medium onion diced
- 4 small carrots diced
- 4 stalks celery diced
- 2 cloves of garlic minced
- 5 small zucchini diced
- 1½ cups lentils
- 6 cups of water or vegetable broth
- 3 bay leaves
- Salt and pepper to taste
- In a pot add onions, carrots and celery and saute until onions are translucent and vegetables begin to soften
- Add garlic and saute until fragrant about 30 seconds
- Add bay leaves,vegetable broth, lentils, and zucchini and cook on low flame for about an hour until lentils are soft
- Add salt and pepper to taste