My favourite soup at the moment. Cook it once and have meals for the rest of the week!
Place mushrooms, leek and 1 cup of water in a large pot. Heat on high heat until simmering. Saute for 3-5 minutes stirring occasionally until mushrooms shrink and leek becomes translucent.
Rinse and drain lentils in cool water several times, just to remove any dust. Add lentils, 3 cups of water, bell pepper and carrot to the pot. Stir well, cover and bring to a boil. Leave the cover ajar to let the steam vent. Stir occasionally and simmer for 10 minutes. Reduce heat slightly if it boils too wildly.
Add tomato paste, diced tomatoes, three cans of water and all seasonings listed in the THIRD section. Stir to combine. Slightly cover and bring to a boil. Simmer for 10 minutes and reduce heat slightly if it boils too wildly.
Add zucchini. Stir to combine. Lower the heat to medium. Slightly cover and simmer for 5 minutes. Remove from the heat, stir in soy sauce and cover. Let it rest until you're ready to dig in!