Green Lentil And Vegetable Soup

• 2 tablespoons olive oil
• 1 1/2 cups sliced leeks (light green and white parts only, thoroughly rinsed)
• 3/4 cup diced rutabaga (yellow turnip)
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 1 cup diced new red potatoes
• 1 cup sliced mushrooms
• 1/2 cup fresh green beans or 1/2 cup frozen cut green beans
• 1/4 cup chopped green pepper
• 1/2 cup diced zucchini
• 5 cups water
• 1/4 cup chopped parsley
• 1/2 cup green lentil, rinsed
• 1 clove garlic, minced
• 1/2 teaspoon dried basil
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper

1. Heat oil in a 4-quart pan; saute leek, mushrooms and bell pepper until soft.
2. Add water and bring to a boil.
3. Add lentils and basil and return to a boil.
4. Reduce heat, and simmer, covered, for 30 minutes.
5. Add rutabaga, carrot, celery, then return to a boil and simmer, covered, for 20 minutes.
6. Add potato and simmer, covered, for another 10 minutes.
7. Add green beans, zucchini, parsley, garlic, salt, and pepper.
8. Return to a boil and simmer 5 minutes longer or until vegetables are tender.
9. Serve.

olive oil, leeks, carrot, celery, new red potatoes, mushrooms, fresh green beans, green pepper, zucchini, water, parsley, green lentil, clove garlic, dried basil, salt, pepper

Taken from www.food.com/recipe/green-lentil-and-vegetable-soup-35256 (may not work)