Lentil and Mushroom Soup

Modified from Mushroom And Lentil Soup I've simplified the recipe a little and doubled the mushrooms and vegetables.

• 4 tbs olive oil
• 3 large carrots, diced small
• 2 medium red onions, diced small
• 8 cloves of garlic, minced

Saute in a large pot about 6 minutes until vegetables soften.

• 1.5 lbs mushrooms (I use locally available oyster mushrooms)
• salt and pepper

Saute about 8 minutes.

• 2 cups dried lentils (around 3/4 lb)
• 1 tbs dried thyme or 9 sprigs of fresh thyme
• 7 cups of water

Bring to a boil, then reduce to a simmer for 25 minutes until the lentils are tender but still hold their shape.

Additional seasonings to add zest!

• yogurt
• soy sauce
• curry powder
• sri racha
• balsamic vinegar
• herbs