Lemon Curry Lentil Soup

• 16 ounces lentils
• 2 yellow squash
• 2 zucchini
• 1 lb mushroom
• 1 medium sweet onion
• 1 medium red onion
• 4 garlic cloves
• 5 carrots
• 1 (15 ounce) can corn
• 2 large sweet potatoes
• 2 teaspoons curry
• 3 lemons
• vegetable stock or chicken stock
• sea salt & freshly ground black pepper

1. cut sweet potatoes into coins about 1/2" thick then quarter them, cut up carrots and throw into pot
2. Chop the rest of the veggies, I did the squash like the taters.
3. add liquid and half of both onions and garlic salt and pepper and squeeze one lemon into the pot.
4. boil until tender (about an hour).
5. add all other ingredients and squeeze the juice from the other two lemons.
6. cover but tilt lid so steam can escape some.
7. 20 minutes and soup's on!

lentils, yellow squash, zucchini, mushroom, sweet onion, red onion, garlic, carrots, corn, sweet potatoes, curry, lemons, vegetable stock, salt

Taken from www.food.com/recipe/lemon-curry-lentil-soup-308379 (may not work)