Cook once, eat twice. This nourishing soup is so easy to heat up during the week.


Prep time:        20 minutes

Cook time:        1 hour

Yield:                12 cups


1 Tbs                avocado onion

½ C                 Chopped onion

½ C                 Chopped celery

½ C                 Chopped Carrot

½ C                 Chopped Zucchini

12 oz                Chopped Mushrooms

3 cloves            Minced garlic

32 oz                Vegetable Stock

1 C                               Lentils

1 C                                Densely packed greens

No-salt seasoning to taste


If I am having a stressful day, the vegetables get chopped by hand. If I am in a hurry, a food processor is handy. While chopping the vegetables, cover the lentils with boiling water in a large bowl and allow to sit for 15 minutes. Drain.

In large pot on medium heat, saute the onions, celery, carrots, zucchini, mushrooms and garlic until tender and aromatic. Add vegetable stock then drained lentils. Cover and bring to a boil. Reduce heat and simmer uncovered for 1 hour until the lentils are cooked through. Season to taste. Serve with parsley garnish.