1 onion

2 cloves of garlic

1 bell pepper

2 squash

1 cup of green or brown lentil

3 sprigs of thyme

2 bay leaves

1 tsp of oregano

1 tsp of basil

2 quarts of chicken stock

2 tomatoes, skin and seed removed, chopped small

Saute all ingredients but chicken stock, tomato and herbs in a little olive oil. When starting to brown, deglaze pan with 1/2 cup white wine. Add chicken stock, herbs and tomatoes and cook on low simmer for 1-1/2 hours adding more stock if necessary. Serve with a little grated parmesan.