Lentil Soup


4 cups vegetable stock or water
1 1/2 cup red lentils
2 medium potatoes, diced
1 large onion, diced
1/3 cup mushrooms, diced or sliced
2 small zucchini
1 cup of corn
1 scotch bonnet pepper, whole (optional)
2 tbsp rosemary
2 bay leaves
2 tbsp oregano


  1. Bring vegetable stock to a boil; add potatoes, onion and herbs. Let boil for 10 minutes.
  2. Add scotch bonnet, zucchini, corn and mushrooms. Let boil for 10 minutes.
  3. Add the lentils, cover the pot and have a light boil for 20 minutes or until lentils are cooked.