Ingredients:

1-1/2 c. dried lentils, rinsed
1 bay leaf
7 c. hot water
1 tbsp. olive oil
1 clove garlic, minced or pressed
1 onion
2 med. carrots
1 c. mushrooms, quartered

1 med.  zucchini
1 c. frozen corn
1 tomato, coarsely chopped
2 tbsp. dried oregano
1/3 c. tomato sauce
Salt and pepper to taste
1/3 c. diced ham or 1/2 cup firm tofu (optional)

Directions:

In large saucepan with lid, place lentils & bay leaf in 7 c. hot water. Stir & bring to boil.
Partially cover, lower heat to med. & simmer 30 minutes or until lentils are soft. Discard bay leaf.
While lentils are cooking, chop vegetables.
In a skillet, sauté garlic & onion in olive oil on med.-high heat until translucent.
Add carrots & mushrooms & continue sautéing another 5 mins. till mushrooms begin to soften.
Reduce heat to med. & add zucchini, tomato, oregano, tomato sauce, corn & ham or tofu.
Continue sautéing another 3-5 mins; remove from heat till lentils are ready.
When lentils are ready, stir in vegetable mixture. Salt & pepper to taste.
Simmer on low another 15 minutes until flavors have blended.
Serve with croutons & grated Swiss cheese for a meal in itself.