Herbed Lentil Veggie Soup

By vdub

Ingredients

• 4 tablespoons olive oil (or other oil)
• 1 large onion
• 1 leek
• 6 cloves garlic
• 3 large carrots
• 1-2 celery stalks and leaves (1 if larger, 2 if smaller)
• 1 can mushrooms
• 1 kohlrabi
• 2 zucchini
• 4 cups soaked green/brown lentils
• 4 1/2 cups crushed tomatoes from a can, with their juice (I used one large can and one small can)
• 6 cups water
• 1/2 cup cilantro, chopped
• 2 sprigs fresh rosemary
• 20 chopped fresh sage leaves
• 1 tablespoon chopped fresh basil
• 2 bay leaves
• 2 teaspoons garlic powder
• 3-4 teaspoons salt

Details

Adapted from pennilessparenting.com

Preparation

Step 1

1. Chop up onions, leek, and garlic, and saute in oil until golden.

2. Chop up the carrots and celery small, add them, and saute until starting to soften.

3. Add mushrooms and saute some more.

4. Chop kohlrabi and zucchini and add to the pot and saute for a bit.

5. Add the lentils and crushed tomatoes and water and bring to a boil.

6. Add the rest of the ingredients, but only part of the salt.

7. Simmer covered until everything is soft.

8. Add more salt to taste.