Lentils with Summer Vegetables

I love French Green Lentils and in the summer it is nice to make them with an abundance of vegetables. Our CSA this year often has a few of this and a few of that, not enough to make a whole dish with, so this is a great way to use all those dibs and dabs of vegetables, as well as a zucchini or two that is overcrowding the vegetable drawer from your own garden. Start with 4 c. of stock (I used the leftover water from cooking corn, another summer favorite--I just strain it after it is cool to get rid of the silk, and save it in the refrigerator for the next vegetable based soup I make) and 1 c. of lentils. Add 4-6 c. of vegetables that are sliced or diced, a pinch of thyme, cover, and cook on the stove for an hour or two. Once most of the water has been absorbed, adjust the seasoning and top with minced fresh herbs (I have used cilantro here, but it could be anything that you have in abundance this time of year).