Turkey, Mushroom, Lentil Soup w/Zucchini ribbons
Saute 1 diced onion and 8oz. sliced mushrooms in 1-2 T. olive oil for 5 min add 2 cloves chopped garlic, saute 1 min more. Add 1-2 c. lentils, 1-2 tbl. soy sauce, 1 t. salt, 2 quarts water or stock.
Cook 20-25 min in 5 qt pot OR 10 min in pressure cooker, (let pressure come down naturally). Add 1-1 1/2 lb. cooked turkey meat, season to taste w/ S&P.
My vegetable peeler is probably one of the most frequently used tools in my kitchen...it's invaluable to me for salad making. One of the things I love to do with it, is to create these thin slices of zucchini and, without cooking, I throw them into hot soup where they wilt slightly, but stay firm. I swear you could tell kids that they're pasta, egg noodles (the parts that don't have green skin on them).
I will use one whole sm zucchini in my serving of soup, (pictured above).
Life is good.