Italian Lentil-Vegetable Soup

• 6 cups water
• 1 cup lentils
• 1 cup onion, chopped
• 1 cup carrot, sliced
• 1 cup celery, sliced
• 2 garlic cloves
• 1 bay leaf
• 2 cups summer squash, sliced
• 2 cups escarole, coarsely chopped
• 1 cup zucchini, sliced
• 1 teaspoon salt
• 18 teaspoon pepper

1. In a 6 quart saucepan, bring the water to a boil over high heat.
2. Add the lentils, onions, carrots, celery, garlic, bay leaf and oregano, return to a boil.
3. Reduce heat and simmer, covered, l hour.
4. Add the squash, escarole, zucchini, salt and pepper; simmer, uncovered, 30 minutes longer.
5. Remove the garlic cloves and bay leaf before serving.

water, lentils, onion, carrot, celery, garlic, bay leaf, summer squash, zucchini, salt, pepper

Taken from www.food.com/recipe/italian-lentil-vegetable-soup-237291 (may not work)