Lentil and Bean Soup

2 cups lentils uncooked
1 can beans, any kind, drained and rinsed
1 can diced or crushed tomatoes
2 quarts chicken or beef broth
2 cups cooked chicken - cubed or shredded
2 cups broccoli - bite-size pieces
1 yellow squash - cubed into 1/2" pieces
1 zucchini - 1/2" cubes
1 red or green bell pepper - 1/2" cubes
1 small onion - chopped
2 stalks celery - chopped
2 big carrots - sliced
2 cloves garlic - minced
2 TB chopped fresh basil (or 2 teaspoon dry basil)
2 TB fresh Italian parsley (or 2 teaspoon dry parsley)
2 TB tomato paste
2 TB oil
1 teaspoon paprika
salt and pepper


Directions:

Heat 1 tablespoon oil in a big pot and put lentils in for a minute. Add broth and bring to a boil. Turn the heat down and let it cook until lentils are tender, 20-30 minutes.
Meanwhile in a skillet heat the remaining 1 tablespoon oil and saute onions until translucent, then add garlic, herbs and spices and cook another minute. Add the onion mixture to the lentils along with all of the veggies, chicken and tomato paste. Continue cooking 20 more minutes.


Serves 10-12 people

Araksya's tip: I prefer to use green french lentils. I have used hot smoked sausage instead of chicken, too. Any kind of meat will do the job.
Also, you can sprinkle some Parmesan cheese before serving.