quick and easy lentil soup

this will serve about four adults:

2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
1 medium onion, diced
1 cup lentils, rinsed and drained
water, in 1-cup parts
1 tomato, diced
1 zucchini, diced
1/2 cup mushrooms, sliced
salt, to taste

place a deep saucepan on low-medium heat. once heated, add olive oil and garlic. cook garlic until lightly brown. add the onion and cook until it is translucent. add the lentils and let it toast a bit, about 2-3 minutes. next, add all of the vegetables - tomatoes, zucchini, and mushrooms.

last comes water! you will need to add water in parts, one cup at a time at intervals. it depends on the brand of lentils you get, so the amount of water varies. add one cup of water and let it simmer, covered. the lentils should absorb the water in 5-7 minutes. add another cup of water to the soupy consistency you desire. continue to do so until the lentils no longer absorb water and it is at the consistency you like, around 20 minutes. season with salt to taste. serve with crusty bread.

note: i usually use whatever vegetables i have on hand. i even sometimes keep it as simple as garlic, onion, and tomatoes.

this recipe was given to me by my good friend.