Spicy Lentil and Veggie Tomato Soup

This hearty vegetable soup is tasty, filling, and fairly healthy. Takes a bit of time to cook but really isn't that bad for what you get. The extras freeze quite well.

Prepare:
-Chop 1/2 onion, 1/2 zucchini, 1 cup mushrooms, 1/2 a bell pepper, a couple chili peppers,and mince some garlic
-In a saucepan, put 1 cup lentils and enough water to barely cover. Cook covered, on medium-high, for about 10 minutes. Drain and keep
-Ready 1 can peeled tomatoes, as well as 2 cups of stock (or water with stock powder)
-Drain and rinse 1 can of beans (borlotti is good, or canellini)

Cook:
-In a large pot, saute onion, garlic, and pepper in some olive oil on medium heat-After 3 minutes, add zucchini and mushrooms and cook for about 2 more minutes
-Add and crush the tomatoes in the pot and add the stock. Bring to boil, then reduce the heat to simmer
-Simmer for 20 minutes, then add lentils
-Simmer for 10 minutes and then add beans
-Simmer for 5 more minutes and then garnish well with salt, pepper, dried basil and rosemary and serve hot

Tips:
-Fennel, broccoli, and others would go well in this soup
-Cook longer to reduce the volume and thicken up the soup
-Goes great with a simple garlic-bread: Peel one small clove of garlic, toast bread and as soon as it's out of the toaster, rub the raw garlic up and down. Garnish with olive oil and black pepper