I've made this soup a couple times this month and my son is still surprised he likes it so much. He didn't think he liked lentil soup. I've combined a few different recipes into my own creation, and it's quite delicious and nice on the cold days of January and February. I hope you will enjoy making and eating it.
6 cups liquid vegetable stock (I prefer low salt)
Olive or Avocado oil - enough to wet and sauté onions, veggies
In a skillet, sauté onions, garlic, leeks, mushrooms, basil - then add remaining fresh vegetables and spices - approximately 15-20 minutes until veggies are slightly softened and lightly browned
Serve in bowls with freshly baked crispy sourdough bread or serve over Basmati rice made to instructions.
Parsley and Shaved Parmesan Cheese can be served as garnish on top.
May we all be healthy, happy and wise.