Green Lentil And Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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