Lentil soup (1)
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2 tablespoons olive oil 1 large onion, sliced, 2 stalks celery, chopped, 2 garlic cloves, 2 litres of vegetable stock, 2 carrots into rounds, 500 g of peeled tomatoes, 500 g of lentils, medium bell pepper into rings, 250 g Zucchini into cubes, 1 teaspoon thyme, 1 bay leaf, 1 teaspoon basil, 1 pinch of cumin fresh ground black pepper
In a saucepan put the onion, celery, garlic and oil.
Saute for a few minutes, stirring and add all the other ingredients
Bring to a boil and then lower the heat.
Cook until the lentils do not are soft (about 20 minutes).