Mushroom Soup with Lentils and Roasted Garlic

Why not add a little homemade soup to your healthy juice diet. As you know a light breakfast and a light supper are part of my healthy January regime. Here's a great recipe for chilly nights whether you are joining me in juicing or just trying to start the year off with healthy recipes, you will love this hearty homey soup.Ingredients3 tablespoons olive oil1 teaspoon of sea salt1 shallot chopped fine3 stalks of celery chopped2 large carrots cut into coins3 small zucchinis cut into bite sized pieces2 pints mixed mushrooms, like shitake, and portabellas, enoki2 bulbs of garlic roasted whole1 1/2 cups brown lentils1 quart chicken broth or vegetable broth1/3 cup chopped parsley* 1/4 cup of plain yogurt, chopped chives* roasted garlic. place whole bulbs of garlic wrapped in aluminum foil in the oven on 325 for 1 hour. until garlic is soft and fragrant.PreparationChop vegetables shallot, celery, carrots, zucchini, mushrooms, place in a large cast iron stock pot drizzle with olive oil and salt and saute over medium heat until transparent and wilted add the roasted garlic by squeezing the roasted garlic cloves into the pot and stir to combine all the ingredients, add parsley and lentils and broth. Simmer over low heat for 2-3 hours. ServeI like to add a dollop of plain yogurt and chopped chives to top off this rich luscious soup.Serves 4-6Photos; Annette Joseph