Italian Lentil Soup

• 1 tablespoon olive oil
• 4 carrots, cut into 1-inch pieces
• 3 stalks celery, cut into 1-inch pieces
• 1 medium onion, cut into large chunks
• 1 tablespoon minced garlic
• 1 cup dry lentils
• 4 cups water
• 2 (15 ounce) cans Italian-style diced tomatoes
• 3 cubes chicken bouillon
• 1 bay leaf
• 1/2 cup small pasta
• 1 medium zucchini, cut into large chunks
• 1 medium yellow squash, cut into large chunks
• 1 teaspoon dried basil, or to taste
• 1/2 teaspoon dried oregano, or to taste
• ground black pepper to taste

1. Heat olive oil in a skillet over medium heat. Saute carrots, celery, onion, and garlic until onion is translucent, about 5 minutes.
2. Meanwhile, rinse lentils. Combine water, tomatoes, bouillon, and bay leaf in a large pot on medium heat. Add carrot mixture and lentils. Simmer for about 7 minutes. Add pasta and cook for 3 minutes. Add zucchini and squash; cook until tender but not mushy, about 5 minutes. Add basil, oregano, and pepper.
3. Remove soup from heat and let sit for 30 minutes, covered.

olive oil, carrots, stalks celery, onion, garlic, lentils, water, italianstyle, chicken bouillon, bay leaf, pasta, zucchini, yellow squash, basil, oregano, ground black pepper

Taken from www.allrecipes.com/recipe/269428/italian-lentil-soup/ (may not work)