Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 6-8 people
2 Tbsp olive oil
1 large onion, chopped
5 garlic cloves
1 zucchini, chopped
5 carrots, chopped
2 medium sweet potatoes, chopped
3 stalks of celery
1 c orange lentils
10 basil leaves
1 ½ Tbsp kosher salt
1 ½ Tbsp sugar
¼ tsp pepper
¼ tsp nutmeg
¼ tsp cumin
13 cups of water (or make sure that all your vegetables are submerged under water)
3 large portobello mushrooms, thinly sliced (you can also use crimini mushrooms)
In a large pot, heat the olive oil over a high heat. Add the onions and garlic and lower the flame to a medium heat. Saute until they are lightly browned. Add all the vegetables, lentils and spices. Stir. Add room temperature water. Turn the heat up and wait for the soup to boil. Once its boiled, lower the heat. Simmer for 40 minutes, until the vegetables are all soft. While still hot, blend the soup with an immersion blender. Add the mushrooms. Cook for another ten minutes. Serve.
