Veggies for soup

Zucchini, Mushroom, Lentil, Tomato Soup Recipe

Here’s a delicious veggie soup recipe! This is a versatile recipe that can be adapted to many different ingredients.


  • 1 cup green lentils
  • 3-4 tablespoons olive oil
  • 4 ribs celery
  • 2 carrots
  • 4 cloves garlic
  • ~28oz chopped tomatoes
  • 1-2 cups crimini mushrooms
  • 1 medium zucchini
  • 1 large onion
  • ~5 cups broth (water with nutritional yeast, dried oregano, dried basil, dried savory, salt, pepper)
  • 2 bay leaves
  • ~1 cup Fresh basil and parsley chopped
  • Salt / pepper to taste



  • Cook lentils in a separate pan or in a Miracle rice cooker with chopped / shredded garlic and 2 bay leaves.
  • Chop carrots, celery, onions and saute in large soup pan, saute ~10 minutes
  • Add mushrooms, zucchini, and tomatoes, saute another couple minutes.
  • Add lentils to soup. Add fresh chopped basil and parsley.
  • Add broth. Bring to a boil, then lower heat to medium / simmer for ~15 to ~30 minutes until carrots and zucchini are cooked to your liking.
  • Enjoy 🙂

And we enjoyed using our new Epicurean Minnesota State Shape cutting board!

Inspiration / reference:

Provencal Lentil Zucchini Soup Recipe


Leave a Reply

Your email address will not be published. Required fields are marked *