Add the zucchini and mushrooms to a medium pot and sauté over medium-high heat for about 3–4 minutes, or until just tender, adding water or veggie broth as needed to keep from sticking.

Pour in the 2 cups of water and stir in the Veggie Broth, starting with 1 tablespoon and adding more until you reach the richness you're looking for. Add the lentils, stir to combine, and bring to a boil.

Reduce the heat and simmer for about 10 minutes, or until the broth has reduced to a savory, flavorful bowl.

Chef's Notes
Short on time? Swap the fresh zucchini and mushrooms for our WYW Dried Veggie Blend. Skip the sauté step and add the dried veggies straight to the pot with the broth and lentils.