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